Here is today’s recipe for the Delicata Squash and Rosemary soup that I made. The original recipe belongs to A Chow Life whose blog is so mouthwatering, you might want to reconsider looking at it on an empty stomach. I made some variations to the recipe by blending the soup in a food processor, using vegetable broth instead of chicken, goat cheese instead of bleu cheese, and I also added cream to it. If you want to turn this into a vegan dish, Vegan Yum Yum has this great recipe in which she uses cashew cream (made with broth and cashews). I am a big fan of butternut squash but I have to say, I like delicata even better. We had the soup with French bread and it was so filling, there wasn’t much room in our stomachs for anything else. I can’t wait to make this again soon.
Ingredients
Delicata Squash – 2 medium sized, halved and seeded
Onion – 1 medium, finely diced
Vegetable Broth – 2 ½ cups
Heavy Cream (or half and half) – 1 cup
Fresh Rosemary – 1 ½ Sprigs
Butter – 1 TBSPN
Salt – to taste
Black Pepper – ½ TSPN
Crumbled Goat Cheese (or Blue Cheese) 1 TBSPN (optional)
Directions
1. Preheat the oven to 350 degrees. Fill a baking pan that will fit the squash with 1/8th inch of water and place the squash halves with open sides up in it. Cover with foil and roast in the oven for 40 mins until the insides of the squash are soft.
2. Once the squash is roasted, let it cool a little and then scoop out the flesh.
3. In a deep saucepan, melt the butter, and add the onion and rosemary and cook until the onion is soft (4 minutes), on low heat.
4. Add the stock, and increase the heat to medium high.
5. Once the stock bubbles, add the squash and cook it in the soup for 10 – 12 minutes.
6. Add the cream now and stir to mix everything well for 1 to 2 minutes.
7. Next, add the soup to your food processor and pulse it until it is smooth (not too much – just a few pulses will do).
8. Put the soup back in the saucepan and cook on medium heat for 5 minutes, just to heat up the soup.
9. Pour soup into bowls and top with a little bit of crumbled goat cheese.
10. Serve with warm bread and butter and enjoy its deliciousness.