Sep 30, 2013

Roasted Delicata Squash Soup. Vegan.

Sometimes you just can’t improve on nature. The delicata squash is PERFECTION. All on its own. 

Although considered a winter squash, delicata belongs to the same species as all types of summer squash, including pattypan squash, zucchini and yellow crookneck squash. But its flavor is in a category all its own.

I used to say that butternut was my favorite squash. Not any more. Not since I tasted this divine work of nature. Where have you been all my life, Delicata? Your deep, nutty, sweet flavor and ultra creamy texture has captured my heart. Forever.

Since I didn’t want to spoil the natural flavor of this work of art, the recipe has only four ingredients (not counting the water, of course). Believe me, that’s all it needs. I added the sweet potato for more color, but really, it would still have been amazing without it. One taste of that smooth, yellow flesh as it came out of the oven with its house-warming autumn fragrance and I knew… nix the soup base, the heavy spices and the salt. No onion needed. Garlic? Take a hike.

Okay, you get the idea. Here is the recipe…

Ingredients:

  • 2 cups tightly-packed roasted delicata squash (about 4 medium-sized squash)
  • 1 large sweet potato, baked and skin removed
  • ½ cup raw cashews
  • ¼ tsp nutmeg
  • 4 cups water

Directions:

  1. Preheat oven to 400° F.
  2. Cut the squash in half, lengthways, remove seeds and brush a tiny bit of oil on the flesh.
  3. Roast, skin-side down, for about 45 minutes, or until the squash is fork-tender.
  4. Remove and let cool down enough so you can handle it.
  5. Place the cashews and ½ cup water into a high-powered blender and blend until smooth.
  6. Scrape the squash off of the skin.
  7. Add the rest of the water, the squash and the sweet potato to the blender and blend until smooth. The mixture will be quite thick. Add more water if you like, but it’s really best when it’s not watered down too much. If needed, blend in batches.
  8. Serve topped with a little crushed black pepper and some sliced sweet potato if desired.
Delicata squash is only in season for a short time, so go get yerself some!
Makes about 8 cups. Enjoy!

Healthy trails,

13 responses to “Roasted Delicata Squash Soup. Vegan.”

  1. moonwatcher says:

    Oh aren't they just the best? I have 3 growing on the vine out in my yard–I've already eaten two of them. They never make it into a recipe. I practically literally just stand there at the stove and eat them right out of the oven!! This looks yummy though. 🙂 Welcome to Delicata Love Land! 🙂

  2. Helyn says:

    Haha! You're funny. Thanks! 🙂

  3. Christine says:

    Love Butternut squash, but have never heard of a Delicata squash. Got one today! Can't wait to try it!

  4. Helyn says:

    Great, Christine. You will LOVE it!

  5. Jeanne says:

    OMG! This soup is as heavenly as a soup can get! Thick, rich, naturally divinely sweet and filling. You'll never know what you're missing til you try it. . . . .

  6. Helyn says:

    I'm so happy you liked it!!

  7. Debbie B. says:

    This post inspired me to try Delicata squash. We like them a lot, now I am ready to try them in a soup. Thank you.

  8. Helyn says:

    You're welcome, Debbie!

  9. Debbie B. says:

    This is a keeper recipe for me. Great taste and texture to this soup.

  10. Helyn says:

    Excellent, Debbie! Thanks for the feedback.

  11. I'm going to make this tonight; thank you! Can I just bake the sweet potato at the same time as the squash?

  12. Helyn says:

    Great, Jennifer! Yes, absolutely you can bake them at the same time. Hope you enjoy it! 🙂

  13. Sharon Sproles says:

    Ah-mazing!

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