Delicata Creamy Squash Soup Recipe

Preheat the oven to 325 degrees F.

Place the squash, cut sides down, in a baking dish. Add ⅛-inch water in a baking dish, then cover with foil.

Bake 35 to 40 minutes or until tender. Cool.

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

Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat for about 25 minutes, stirring occasionally.

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

Serve and enjoy!