delicata squash soup recipe

Written ByJenny Smyth Posted on
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The Best delicata squash soup recipe

I’m so excited to share this delicata squash soup recipe with you all. It’s a game-changer for any time of year, but especially during the fall and winter months when squash is at its peak. I’ve been making this recipe for years, and it’s always a hit with my family and friends.

There’s something about the combination of tender squash, aromatic spices, and creamy broth that just feels like a warm hug in a bowl. The first time I had delicata squash soup was at a local farm-to-table restaurant in my area. It was love at first sip!

The flavors were so rich and comforting, and the texture of the squash was just right – not too hard, not too soft. I knew right then that I had to learn how to make it myself. As it turns out, delicata squash is a type of winter squash that’s native to North America.

It’s relatively small compared to other types of squash, but what it lacks in size it makes up for in flavor and texture. When cooked down, it has a sweet, slightly nutty taste that pairs perfectly with the savory flavors of onion, garlic, and herbs. The key to making this soup is to use a combination of sautéed onions and garlic as the base for the broth.

This gives the soup a depth of flavor that’s hard to achieve with just one or two ingredients. From there, you can add in your favorite spices and herbs – cumin, coriander, paprika – to give the soup an extra boost of flavor. And don’t forget to add in some heavy cream or half-and-half towards the end of cooking – it makes all the difference!

I like to serve this soup with a swirl of cream on top and some crusty bread on the side for dipping. It’s perfect for a chilly fall evening or a cozy winter night in.

Roasted Delicata Squash Soup

4.6 from 535 votes

This creamy delicata squash soup is made by roasting the squash with aromatics until caramelized, then blending it into a velvety puree. The natural sweetness of the squash pairs beautifully with warm spices like cumin and coriander.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Soup

2 medium delicata squash (about 2 pounds total)
1 medium yellow onion, quartered
3 cloves garlic, peeled
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
1/4 teaspoon black pepper
3 cups vegetable broth
1/2 cup canned full-fat coconut milk

For Garnish (optional)

2 tablespoons toasted pumpkin seeds
1 tablespoon chopped fresh parsley
Drizzle of coconut milk

👨‍🍳Directions

1Preheat the oven to 425°F (220°C).
2Line a baking sheet with parchment paper.
3Halve the delicata squash lengthwise and scoop out the seeds with a spoon.
4Cut the squash into 1-inch thick half-moons and place them on the baking sheet along with the quartered onion and peeled garlic cloves.
5Drizzle the vegetables with olive oil and sprinkle with cumin, coriander, salt, and pepper.
6Toss everything to coat evenly.
7Spread the vegetables in a single layer and roast for 25 to 30 minutes, until the squash is tender and the edges are lightly browned and caramelized.
8Transfer the roasted vegetables to a large pot.
9Add the vegetable broth and bring to a simmer over medium-high heat.
10Reduce the heat to low and let it cook for 5 minutes, allowing the flavors to meld.
11Remove the pot from the heat.
12Use an immersion blender to puree the soup directly in the pot until completely smooth.
13If using a countertop blender, work in batches and blend on low speed, then increase to high until velvety.
14Be careful with hot liquid and allow steam to escape.
15Stir in the coconut milk and reheat the soup over medium-low heat for 2 to 3 minutes, until hot but not boiling.
16Taste and adjust salt and pepper if needed.
17Ladle the soup into bowls and garnish with pumpkin seeds, parsley, and a drizzle of coconut milk if desired.

🔧Equipment

Baking sheet
Parchment paper
Large pot
Immersion blender or countertop blender
Knife
Cutting board

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 0mg🧂Sodium: 720mg🌾Total Carbs: 42g🥦Dietary Fiber: 7g🍬Sugars: 12g🥩Protein: 6g

📝Notes

You can substitute chicken broth for vegetable broth if not vegetarian. For a thinner soup, add an extra 1/2 cup of broth. The soup keeps well in the refrigerator for up to 4 days and can be frozen for up to 3 months.

Watch Video Of How Roasted Delicata Squash Soup Works

This delicata squash soup recipe is always a good idea for any occasion – whether it’s a family gathering or just a cozy night in.

It’s easy to make ahead of time and reheats beautifully in the microwave or on the stovetop.

For storage ideas, try freezing individual portions in ice cube trays or zip-top bags for an easy meal prep solution.

❓ Frequently Asked Questions About Roasted Delicata Squash Soup

Q: What type of squash is best for this recipe?

Delicata squash is the best type of squash for this recipe because it’s relatively small and has a sweet, slightly nutty taste when cooked down.

Q: Can I use other types of winter squash instead?

While other types of winter squash can be used as substitutes, delicata squash is preferred due to its unique flavor and texture.

Q: How do I store leftover soup?

Leftover soup can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months.

Q: Can I make this soup ahead of time?

This soup can be made ahead of time and refrigerated or frozen until ready to serve.

Q: What are some good accompaniments to serve with this soup?

Crusty bread, crackers, or croutons are all great accompaniments to serve with this soup.

Q: Can I customize this recipe with different spices or herbs?

Yes, feel free to customize this recipe with your favorite spices or herbs – cumin, coriander, paprika are all great options!

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