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Cream of Delicata Squash Soup

Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Appetizer, dinner, Soup
Cuisine American, Autumnal
Servings 4

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.
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