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Top view of delicata squash soup in an orange bowl.
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5 from 2 votes

Delicata Squash Soup

A creamy soup made with delicata squash, perfect comfort food.
Servings: 2 -3 servings


  • 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


  • 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