Delicata Squash Soup

Carol » September 16, 2009 » In Recipes » 3 Comments

Delicata Squash

A Beautiful Delicata

I’m sharing just in time for Winter squashes. From garden to table in no time! I use Delicata squash for this soup as it has a built-in “buttery brown sugar” taste to it, but you can use any smaller Winter squash. Plus, I just happened to have one growing in my garden…!


  • 1 smaller Winter squash (I prefer Delicata)
  • Onion, chopped
  • Vegetable broth, 2-3 cups (I use 1 tsp. Better Than Bouillon-Vegetable to 1-cup water)

Top with:

  • 1 tsp. Better Than Sour Cream (Tofutti brand)
  • Pepper, freshly ground
  • Hot sauce

Pierce through your uncooked squash (with a knife or fork) and cook in the microwave. It takes around 6 minutes on “HIGH” for a large Delicata squash. Cook until juices come out the pierced place and the squash can be indented with pressure from your thumb.

Cooked And RestingReady To ScoopScoops Easily From It's Skin

Let the squash sit for a bit to equalize the heat, while you saute a chopped onion in a TBS. of olive oil (or broth for oil-free). Cook onions until translucent.

Cut open the cooked squash; discard the strings/seeds; scoop out the squash into the saucepan.

Add 2-3 cups of vegetable broth to the onions and squash. Heat.

Puree the soup in the saucepan with an immersion-blender until smooth. (Add more broth if you want a thinner soup.)

Top with: 1 tsp. Better Than sour cream, a grinding of fresh pepper, and a few shakes of Habanero Tabasco (green) or Chipotle Tabasco (dark red).

Delicata Squash Soup

From Garden To Soup In No Time!

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3 Comments on "Delicata Squash Soup"

  1. admin
    17/09/2009 at 7:32 am Permalink

    I am very interested in tasting a delicata squash after your description … “buttery brown sugar” taste.

    Pumpkin is a staple and I love butternut squash. I had never tried butternut until we were on vacation a few years ago and I had a cold butternut squash soup. Oh my, that was really good so I began to make it at home.

    Now that fall is approaching and I’ll be seeing more squashes in the markets, it’s time to expand my palate again. Delicata will be first on the list.

    I had the butternut squash on a cruise and had to try it at home. Each time it turns out a bit different as I try different spices.

    I roast a butternut squash which has been cut in half and seeds removed. I put a thin coating of evoo and black pepper on the exposed squash before putting it in the oven.

    When it is soft and has cooled, I put it in the vitamix (skin and all) with vegetable broth, LOTS of fresh ginger, red pepper flakes and some garlic. Last time I added some cumin. Other times I’ve put in cinnamon. It just depends on my mood at the time. :D Sometimes I make it thick and other times, I thin it out with more broth. Very easy and very healthy!

    The cruise served it with swirled sour cream on top but I’ve never done that at home.

  2. admin
    17/09/2009 at 8:06 am Permalink

    Wow, thanks. I guess you can see my recipe is the “fast” (microwave) approach!..

    I’ve read that you can puree the Delicata skin; I just haven’t tried that in a Vita-Mix yet. And I was thinking, if a person wanted to make this more creamy, they could substitute in some unsweetened soymilk. Thanks for sharing, Hoppy!

  3. admin
    19/09/2009 at 4:01 pm Permalink

    Yet another reason for me to get a Vita-Mix! ;-)
    I *love* squash soups (and I’ve made soup with the skin attached)! I don’t think I’ve ever made a Delicata squash soup though so I’ll definitely be on the lookout for winter squash arriving in Canada!!

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