Delicata Squash Soup
A creamy soup made with delicata squash, perfect comfort food.
Servings: 2 -3 servings
Ingredients
- 1 delicata squash
- 1/3 cup yellow onion (diced)
- 1 Tbs butter
- 1 1/2 cup chicken broth
- 3/4 cup half and half
- 4 dried sage leaves (crushed)
- 1 tsp Kosher salt
- 1/4 tsp pepper
- 1/8 tsp cayenne pepper
Instructions
- Preheat your oven to 325 degrees
- Wash the outside of your squash and cut in half
- Scoop out the seeds (clean and save for toasting)
- Place your squash pulp side down in a baking pan with 1/8 to 1/4 inch water
- Bake for 35 to 40 minutes until fork tender, cool to handle
- Melt butter and saute your onions in a large sauce pan
- Scoop out your squash pulp, add to your onions, and mix together
- Add your chicken broth and half and half to the onions/squash mixture
- Add your spices, simmer
- Cook over low to medium heat for 15 to 20 minutes, breaking up the larger chunks of squash
- In your blender, slow pour your soup mixture in
- With the lid on but not the clear pour lid (I put my hand gingerly over the hole) blend on low until smooth
- Pour soup back into the saucepan
- Heat for about 5 more minutes to blend flavors