Cream of Delicata Squash Soup
Creamy Comfort: Dive into Our Delicata Squash Soup
As the leaves turn and a chill fills the air, there’s nothing quite like a warm, comforting soup to nourish the soul. Today, we’re sharing a recipe that embodies the flavors of autumn: our Cream of Delicata Squash Soup. This isn’t your average squash soup; the delicata squash lends a naturally sweet and subtly nutty flavor that’s simply divine. Roasting the squash intensifies these flavors, creating a depth that will have you craving this soup all season long.
Delicata squash, with its edible skin, is a breeze to prepare, making this recipe surprisingly simple for a soup that tastes so sophisticated. We’ve infused it with warm spices – coriander, nutmeg, cinnamon, and a hint of cayenne – to create a truly autumnal experience. The addition of coconut milk (or your preferred cream) adds a luxurious creaminess that elevates the soup to another level.
What makes this soup special?
- Flavorful Base: Roasting the delicata squash brings out its natural sweetness and enhances its nutty flavor.
- Warm Spices: The blend of coriander, nutmeg, cinnamon, and cayenne creates a cozy and inviting aroma.
- Creamy Texture: Coconut milk (or your choice of cream) adds a velvety smooth texture.
- Easy to Make: Despite its sophisticated flavor, this soup is surprisingly simple to prepare.
Tips for the Perfect Soup:
- Roasting is Key: Don’t skip the roasting step! It’s crucial for developing the soup’s flavor.
- Adjust the Spice: Feel free to adjust the amount of cayenne pepper to your liking.
- Broth Matters: Using a high-quality chicken broth (homemade is best!) will make a noticeable difference.
- Garnish with Style: A swirl of coconut milk or a sprinkle of pumpkin seeds adds a beautiful finishing touch.
Frequently Asked Questions:
Q: Can I use another type of squash?
A: Yes! While delicata squash is our favorite for this recipe, butternut squash, acorn squash, or kabocha squash would also work well.
Q: Can this soup be made vegan?
A: Absolutely! Simply substitute the chicken broth with vegetable broth and use full-fat coconut milk for a rich and creamy vegan soup.
Q: Can I make this soup ahead of time?
A: Yes! This soup can be made up to 3 days in advance and stored in the refrigerator. Reheat gently before serving.
Q: What if I don’t have an immersion blender?
A: You can use a regular blender, but be sure to blend the soup in batches and vent the lid to prevent pressure buildup.
We hope you enjoy this comforting and flavorful Cream of Delicata Squash Soup as much as we do! It’s the perfect dish to warm you up on a chilly autumn day.
Cream of Delicata Squash Soup
Ingredients
- 1 medium to large delicata squash or other winter squash variety
- 2 tablespoons organic butter
- 1 organic yellow onion
- 1 teaspoon ground coriander
- 1 teaspoon white pepper
- 1 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon cinnamon
- 1/4 teaspoon cayenne optional
- 2 tablespoons fresh minced ginger or 1/4 teaspoon ground ginger
- 3-4 cups organic chicken broth homemade is best
- 1 cup organic coconut milk or raw cream, raw milk, or goat milk
- 1-2 teaspoons good salt Celtic sea salt or Real salt
- 1/2 cup dry organic white wine optional
Instructions
- Preheat oven to 400°F (200°C).
- Cut the delicata squash in half, scoop out the seeds, and place cut-side down on a baking sheet.
- Roast for 45-60 minutes, or until tender.
- While the squash is roasting, melt the butter in a large pot over medium heat.
- Add the onion and cook until softened, about 5-7 minutes.
- Add the coriander, pepper, nutmeg, cloves, cinnamon, and cayenne (if using) and cook for 1 minute more.
- Scoop the flesh from the roasted squash into the pot.
- Add the chicken broth and bring to a simmer.
- Use an immersion blender to blend the soup until smooth.
- Stir in the coconut milk and salt to taste.
- Serve hot, garnished with pumpkin seeds or a swirl of coconut milk.
Share this:
Discover more from Resoupies
Subscribe to get the latest posts sent to your email.
