Best Creamy Delicata Squash Soup Recipes

DELICATA CREAMY SQUASH SOUP

Delicata Creamy Squash Soup image

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

Ingredients

3 delicata squash, halved lengthwise and seeded
1 onion, chopped
3 cups vegetable broth
1 ½ cups heavy whipping cream
2 tablespoons butter
salt to taste
ground black pepper to taste

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

CREAMY DELICATA SQUASH SOUP

Creamy Delicata Squash Soup image

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

Ingredients

3 delicata squash, halved lengthwise and seeded
2 tablespoons butter
1 onion, chopped
3 cups vegetable broth
1 ½ cups plain fat-free Greek yogurt
½ teaspoon freshly grated nutmeg
salt and ground black pepper to taste

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

DELICATA CREAMY SQUASH SOUP

DELICATA CREAMY SQUASH SOUP image

Categories Soup/Stew Vegetable

Number Of Ingredients 7

Ingredients

3 delicata squash, halved lengthwise and seeded
1 onion, chopped
3 cups vegetable broth
1 1/2 cups heavy whipping cream
2 tablespoons butter
salt to taste
ground black pepper to taste

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. 2. In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown. 3. 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. 4. Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.