How To Make Delicata Creamy Squash Soup
Savor a comforting bowl of this squash soup that’s simmered with vegetable broth and heavy cream, then pureed until rich and smooth, for a creamy side!
Serves:
Ingredients
- 3delicata squash,halved lengthwise, seeded
- 1onion,chopped
- 3cupsvegetable broth
- 1½cupsheavy whipping cream
- 2tbspbutter
- salt,to taste
- ground black pepper,to taste
Instructions
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Preheat the oven to 325 degrees F.
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Place the squash, cut sides down, in a baking dish. Add ⅛-inch water in a baking dish, then cover with foil.
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Bake 35 to 40 minutes or until tender. Cool.
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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.
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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.
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Puree the soup in a blender or food processor. Season with salt and pepper to taste.
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Serve and enjoy!
Nutrition
- Calories: 405.55kcal
- Fat: 31.41g
- Saturated Fat: 19.46g
- Trans Fat: 0.19g
- Monounsaturated Fat: 8.89g
- Polyunsaturated Fat: 1.29g
- Carbohydrates: 32.43g
- Fiber: 4.74g
- Sugar: 3.14g
- Protein: 4.05g
- Cholesterol: 110.03mg
- Sodium: 1158.95mg
- Calcium: 151.45mg
- Potassium: 1015.48mg
- Iron: 2.07mg
- Vitamin A: 383.98µg
- Vitamin C: 31.10mg
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