Delicata Creamy Squash Soup

Roasted squash lends a delicate sweetness to this creamy soup. Onions, vegetable stock, and roasted squash are processed to a fine consistency, then combined with heavy cream, creating a heavenly smooth soup.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 35 mins
• Calories: 417 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.

Step 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.

Step 4

Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.