This is more of a sweet soup, rather than savory. Butternut squash is already pretty sweet and adding the delicata squash only adds to the sweetness. It has a rich creamy texture and fantastic flavor. The delicata squash has naturally tender skin that allows it to be used in the soup without peeling. Also, if it’s a really fresh butternut squash, you can use the skin on those as well. I left the skin on both of the squash when I cooked a recent batch and the skins cooked down and blended right into the soup. The less waste, the better, in my opinion.
Delicata Butternut Squash Soup
1 large leek, washed and sliced
1/2 red onion, chopped
2 small delicata squash, washed, seeded and cut into cubes (don’t forget to save the seeds)
2 small butternut squash, washed, seeded and cut into cubes (don’t forget to save the seeds)
1/4 cup butter
1 quart chicken stock (homemade is best)
2 teaspoons garlic
1 cup heavy cream
dash of cinnamon
salt and pepper to taste
In a large soup pot, sauté the onions, leeks and garlic in the butter. When the onions have lightly browned, add the chopped squash, chicken broth, salt and pepper. Bring to a boil and then turn down and simmer on low for about 40 minutes. Test the squash to ensure it is tender. If the squash is done, remove pot from the heat and use an immersion blender to blend the soup until smooth. Add the heavy cream and dash of cinnamon and return to the burner and cook for about 10 more minutes. Serve with a dollop of crème fraiche or sour cream.