DELICATA CREAMY SQUASH SOUP
A rich and creamy soup, great for cold winter nights.
Provided by Sue Haser
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h35m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
- In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
- Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
- Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.
Nutrition Facts : Calories 417.3 calories, Carbohydrate 34 g, Cholesterol 110 mg, Fat 31.6 g, Fiber 4.9 g, Protein 4.4 g, SaturatedFat 19.4 g, Sodium 344.5 mg, Sugar 8.5 g
CURRIED DELICATA AND ACORN SQUASH SOUP
Make and share this Curried Delicata and Acorn Squash Soup recipe from Food.com.
Provided by Coral_Jayne
Categories Vegetable
Time 1h10m
Yield 7 cups, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Split squash in half lengthwise, scrape and discard seeds and stringy membrane.
- Lightly oil baking sheet and place squash halves flesh side down, roast in 425 oven for 40- 50 minutes, depending on how much caramelization you prefer.
- Let cool, meanwhile.
- Melt butter and add olive oil in a medium sized dutch oven.
- Add onions, garlic and ginger and sautee over medium low heat for 30 minutes, or until light brown.
- Mix in flour and curry powder, continue stiring for 2 minutes.
- Add in the chicken stock, honey and nutmeg.
- Skin the cooled squash, chop and add to pot.
- Once the soup is mixed well, continue cooking over medium low heat for 35 - 45 minutes, you want the flavors to meld.
- Puree with emersion blender or food processor until smooth.
- Stir in 18%m.f. cream.
- Salt and cayenne pepper to taste.
- Combine creme fresh and cinnamon.
- To serve, top with a dolop of the cinnamon thick cream.
Nutrition Facts : Calories 374.8, Fat 24.5, SaturatedFat 12.5, Cholesterol 66.4, Sodium 423.7, Carbohydrate 32.2, Fiber 2.5, Sugar 9.6, Protein 9
DELICATA AND ACORN SQUASH SOUP
This is a tasty recipe for winter squash, yielding a smooth, delicious and healthy soup that is a rich golden color. The original recipe was posted on and is copyrighted by Chefshop.com (no affiliation with them, just a happy customer).
Provided by FoodBooksSangria
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a large 6- to 8-quart pot, combine all ingredients except the chicken or vegetable stock, hazelnut oil & creme fraiche or sour cream. Pour enough stock over the vegetables to cover them. Bring to a boil, reduce heat to a simmer, and cook for 30 minutes.
- Let soup cool briefly. Using food processor, blender, or Vita-Mix, puree soup in batches until smooth. Return soup to the pot, correct seasonings, and warm to serving temperature.
- Ladle soup into warm soup bowls. Drizzle each serving with a tablespoon of hazelnut or pumpkin seed oil and finish with a dollop of creme fraiche or sour cream.
Nutrition Facts : Calories 485.1, Fat 31.3, SaturatedFat 7.6, Cholesterol 32.8, Sodium 378, Carbohydrate 45.6, Fiber 6, Sugar 10.2, Protein 10.3
LEEK & DELICATA SQUASH SOUP WITH CARAMELIZED APPLE CROUTONS
This velvety soup pairs the gentle flavor of sauteed leeks with sweet, roasted squash. Topped with a dollop of sour cream and a few caramelized apple croutons, it embodies everything cozy about autumn.
Provided by BarbryT
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees. Place the squash, cut side down, on a baking sheet and bake until tender, about 40 minutes. Let cool slightly and gently scrape or cut squash away from skin (delicata skin is edible, but not tasty in this dish). Set aside.
- Melt butter in saucepan over low heat. Add leeks and thyme and stir occasionally until soft and brown, 10-15 minutes. Stir in the stock and the squash and simmer over medium heat for 20 minutes. Using an immersion hand blender, puree the soup directly in the pot until smooth. (Alternatively, puree the soup in batches in a standard blender or food processor).
- Season with salt and pepper & top with sour cream and caramelized apple croutons
- To make the croutons:.
- Peel and core apple and halve lengthwise. Using a mandoline or a very sharp knife, cut apple into very thin slices. Line a baking sheet with parchment paper and spread one layer of apple slices on top. Sprinkle with brown sugar. Bake slices for 20 minutes at 350 degrees until crisp.
- Transfer to cooling racks and let cool completely.
CREAMY DELICATA SQUASH SOUP
Roasted squash lends a delicate sweetness to this creamy soup. Onions, vegetable broth, and roasted squash are cooked together with non-fat Greek yogurt and processed to a fine consistency for an incredibly rich-tasting soup. Chicken broth works fine for this, too.
Provided by Stella
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h35m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Put squash halves into a large baking dish with cut-sides down. Pour enough water into the dish so the bottom 1/8-inch of the squash is submerged. Cover the baking dish with aluminum foil.
- Roast squash in preheated oven until the flesh is tender, 35 to 40 minutes. Set aside to cool.
- Melt butter in a large saucepan over low heat. Cook onion in butter, stirring occasionally, until softened, about 10 minutes.
- Scrape the delicata squash flesh from the skin; add to the saucepan along with vegetable broth and yogurt. Stir the mixture until the squash and yogurt smoothly mix into the liquid. Bring to a simmer and cook until thickened, about 25 minutes.
- Pour mixture from saucepan into a blender no more than half-full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth and pour into a serving tureen. Season with salt and pepper to serve.
Nutrition Facts : Calories 218.2 calories, Carbohydrate 37.1 g, Cholesterol 12.2 mg, Fat 5.3 g, Fiber 5.3 g, Protein 9.1 g, SaturatedFat 3.1 g, Sodium 343.3 mg, Sugar 12.2 g
ROASTED ACORN AND DELICATA SQUASH SALAD
If using large mustard greens, remove the tough stems and tear leaves into bite-size pieces. Smaller leaves can be left whole.
Provided by Amy Chaplin
Categories Side Bake Thanksgiving Squash Sugar Conscious Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 4-6 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper. Place acorn squash slices on 1 tray and sliced delicata on the other. Toss each with 1 Tbsp oil, 1/4 tsp salt, and a pinch of pepper.
- Place in oven and roast for 30 minutes; flip squash, rotate the trays, and roast for another 10-15 minutes or until just beginning to brown. Remove from oven and set aside to cool.
- Whisk vinegar, 1/4 cup oil, 1/4 tsp salt, and pepper to taste in a bowl; stir in wheat berries.
- Spread half of greens over a serving platter or bottom of a wide bowl, then add half of acorn squash, delicata squash, pearl onions, goat cheese, and pumpkin seeds. Drizzle with half of dressing; repeat with remaining ingredients and dressing. Toss lightly; serve immediately.
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- Preheat the oven to 300°. Set the squash, cut sides up, on a rimmed baking sheet lined with foil. Add 1/2 teaspoon of the butter to each squash and season with salt and pepper. Add 1/8 inch of water to the baking sheet. Roast the squash for 45 minutes, or until tender.
- In a large saucepan, melt the remaining 2 tablespoons of butter. Add the onion and thyme and cook over low heat, stirring occasionally, until the onion is softened but not browned, about 5 minutes. Scrape the flesh out of the squash and add it to the saucepan along with the stock and heavy cream. Cook over moderate heat, stirring occasionally, until the liquid has reduced by one-fourth, about 20 minutes.
- Puree the soup in batches in a blender or food processor. Strain into a clean saucepan and season with salt and pepper. Ladle the soup into soup plates and garnish with a dollop of crème fraîche and a fresh truffle shaving if desired.
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