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.
This recipe is part of the Tasty Tuesday Party / Show Me What Ya Got #47 / Sunday Night Soup Night
Delicious Obsessions was founded by Jessica Espinoza in 2010. Jessica is passionate about real food, natural living, and more. She helps people see how to eat nourishing food, without breaking the bank. Her motto is "baby steps" -- making small, lasting changes, one at a time, is the best way to ensure long-term success. This website contains "affiliate links" where appropriate, on which, I may earn a small commission or referral fee on your purchase. This has no effect on your price. The monies earned help maintain and support this website's hosting, maintenance, and the development of free content. The content shared on this site is for informational and educational purposes only. Statements/products discussed have not been evaluated by the Food and Drug Administration (FDA) and are not intended to diagnose, cure, treat, or prevent any disease or illness. Please consult your own health care practitioner before making changes to your current diet or before beginning any herbal or vitamin supplement regimen or exercise program.
Holy squash soup, Batman!
I made squash soup today, too. A different kind of squash, but a very similar soup, indeed. I like your idea of the cinnamon. I might have to go throw a dash into mine.
Hahaha! You made me chuckle! How did your soup turn out? This was the first time making it on my own – in the past, I’ve always just bought squash soup, but I ended up with a bunch of leftover squash from the fall farmers markets, so I figured what better way to use them up!
I love the addition of pumpkin pie spice into my squash soup! Or…sometimes I make a roasted red pepper pesto to top it, yum
Yum to both of those ideas!! I love anything with roasted red peppers in it!
This sounds really tasty, I love squash soups! Thanks so much for sharing this recipe with Sunday Night Soup Night. I’ll be hosting weekly through fall and winter, so I’d love to see you again with your next soup/stock/chowder recipe!
Hi Debbie – I love soup, so there will definitely be more recipes to come! Thanks for stopping by and thanks for hosting such a fun link up!