My grandmother Yandoli, my mother, and I all received this recipe from her. I still adore it as much as I did as a kid! It can be used as a side dish or a quick vegetarian lunch.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 5 |
| Yield: | 4 to 6 – servings |
Ingredients
- 3 delicata squash, halved lengthwise and seeded
- 1 onion, chopped
- 3 cups vegetable broth
- 1 ½ cups heavy whipping cream
- 2 tablespoons butter
- salt to taste
- ground black pepper to taste
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
- In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
- Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
- Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.
Nutrition Facts
| Calories | 417 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 110 mg |
| Dietary Fiber | 5 g |
| Protein | 4 g |
| Saturated Fat | 19 g |
| Sodium | 345 mg |
| Sugars | 9 g |
| Fat | 32 g |
| Unsaturated Fat | 0 g |
Reviews
Added 2 carrots, it sweetened it up slightly. Excellent soup
Easy to prepare. Super yummy. I made it partly on my electric griddle, to sauté the onions and added the squash to that then transferred it to a microwave safe bowl and added the stock, (I only had chicken stock on hand so used that), and the heavy cream and put it in the microwave for 6 minutes then puréed it with my hand blender and added some shredded purple carrots to it and microwaved for another 2 minutes. Super yum.
great base! I love to add bay leaves, poultry seasoning and parsley to make it more “fall” like! maybe adding sage or rosemary too
This soup was absolutely delicious! So simple but perfect.
The soup was ok, somewhat bland and Very sweet. I had to add a huge amount of salt and some powdered spices to balance it. It was really simple and straightforward to make, and has potential to be the base for more complex/better flavors though!
Soup came out AMAZING. I did make some changes though! Added garlic and ginger, substituted the cup of cream for an additional cup of broth and added about 4 tbsp of heavy cream. Also used chicken broth because I had some homemade broth that needed use. Will try with veg broth very soon. The roasting of squash was perfect. Will use this for all squash moving forward.
This has just become one of my all-time favorites! In place of the heavy cream, I whisked 3/4 cup nonfat Greek yogurt (Chobani) with 3/4 cup 2% milk and it was still super creamy. Also tossed in 2 capfuls of apple cider vinegar. So easy and so delish!
Loved it!!! I will definitely make this again and not change a thing
I was really surprised by how flavorful this soup was given how few ingredients were included. I had never cooked with Delicata Squash (in fact, I had no idea what that kind of squash was. I looked it up after I received some in my Hungry Harvest delivery so I could figure out what kind of recipe to make with it and came across this one). The squash was a sweeter and more flavorful squash than most I’ve worked with. I did add some garlic to the recipe. The one drawback was that it was rather difficult to scrape the roasted squash out of the peel. Even once it was cooler, it wasn’t a very straight forward process and was a bit messy. I wonder what would happen if you peeled the squash before roasting it to make life a bit easier. Once that was done, however, the rest of the recipe came together with great ease and was delicious.
I was 100% prepared to not like this soup at all but I had some delicata squash to use up. Much to my surprise, this is super flavorful and tasty for being so simple. Frankly, I’m not even a huge fan of squash so this is a huge compliment.
Used a substitute for whipping cream, but other than that stayed with the original recipe. Turned out fantastic!!
I did not like the recipe as is and had to seriously doctor it. I added two dollops of sour cream, nutmeg and curry to bring this soup to life! On its own I’m afraid it was bland and lifeless! After my changes I would give it a five! I made garlic bread to accompany it! My husband was a big fan. He looked for it the next day to eat for dinner but I ate it for lunch! ??
Bland and boring as written. Would probably not make again.
Delish! I only had a tiny bit of cream, so I used mostly milk instead, and added a pinch of nutmeg and cayenne pepper. It was amazing!
This is a delicious squash soup. I backed off on the broth called for in the recipe the second time I made it, as the soup was too thin for my liking the first time. You can adjust the amount of broth depending on the squash size and number to get the thickness you prefer. I use Better Than Bullion chicken stock.
I have made this recipe twice, once with the delicata squash and once with butternut squash. The butternut squash is a much tastier dish.
I have made this twice now. The first time I made it as written and it was excellent. This time all I had was chicken broth, and it was still wonderful! I will make this whenever I come across Delacata squash!!
My family really enjoyed this recipe! I followed the recipe exactly and used delicata squash. Next time I will cut the cream back to 1c and think that would make it 5 stars. The cream is just a little over-powering as the recipe is written.
I made this soup and like always I try to make the soup exactly like it’s written, this time I was obsessed with finding delicate squash, I had to go to about 5 different store but after reading the reviews I had to make it with this type of squash, finally I found it in Trader Joe’s and I am so happy I did! I followed the recipe exactly as written I used an hand held blender instead of food processor and I think it blended too good! The soup lacked substance it came out to liquidly I think this soup could have used a potato oh but the flavor was wonderful!!
Used twice the amount of squash and a can of coconut milk instead of cream. I LOVE THIS SOUP!!!
This is a great fall-time soup! I couldn’t find any delicata squash in our supermarket so I used two large butternut squash instead, with excellent results. In addition, I added the following seasonings: a pinch of cayenne pepper, garlic powder, and a pinch of dried thyme. I also ended up using about 4 cups of vegetable broth to reach the right consistency.