Best Delicata And Acorn Squash Soup Recipes

Curried Delicata and Acorn Squash Soup image

Provided by Coral_Jayne

Categories Vegetable

Time 1h10m

Yield 7 cups, 4-6 serving(s)

Number Of Ingredients 17

1 delicata squash
1 acorn squash
2 tablespoons butter
1 tablespoon olive oil
1 sweet onion, medium chopped
1 -2 garlic clove
3/4 teaspoon ginger puree
1 -2 teaspoon mild curry powder
2 tablespoons flour
36 ounces chicken stock
1 tablespoon honey
1/4 teaspoon fresh nutmeg
1/2 cup cream, 18% m.f
salt (I use Bolivian rose)
cayenne pepper
2 tablespoons heavy cream (like Devonshire or creme fresh)
1/2 teaspoon cinnamon

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 image

Provided by FoodBooksSangria

Categories Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 18

2 lbs delicata squash, cut in half, seeded, peeled & cut into large pieces
1 lb acorn squash, cut in half, seeded, peeled & cut into large pieces
1 tablespoon butter (I used olive oil)
1 large sweet onion, peeled & coarsely chopped, sauteed in butter (or olive oil)
4 garlic cloves, minced
2 medium yukon gold potatoes, peeled & cut into large cubes (I didn't peel)
3 medium tomatoes, peeled, seeded, & coarsely chopped (I didn't peel or seed, instead using whole tomatoes)
2 tablespoons chopped flat leaf parsley (I substituted about 4 tbsp. of regular curly leaf parsley)
2 bay leaves
1 teaspoon fresh thyme leave (I used about a tablespoon)
1 teaspoon fresh marjoram (I used about a tablespoon)
2 tablespoons summer savory, leaves (optional, not part of original recipe)
3 tablespoons high-quality extra virgin olive oil
6 -8 cups chicken stock (I substituted vegetable stock)
sea salt
fresh ground black pepper
6 tablespoons hazelnut oil (I substituted "Green Gold" pumpkin seed oil, available from Chefshop.com, excellent taste & nice col)
6 tablespoons creme fraiche (I substituted sour cream)

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