This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

READY IN ABOUT 1¾ hrs

Delicata Creamy Squash Soup

Read Reviews (46)

"A rich and creamy soup, great for cold winter nights." — Sue Haser

Ingredients Edit and Save

Watch video tips and tricks

Rich and Creamy Tomato Basil Soup

Creamy Italian White Bean Soup

Creamy Potato Leek Soup II

Creamy Chicken and Wild Rice Soup

Ham and Split Pea Soup

Curried Pear Soup

Shortcut Squash Soup

Butternut Squash Soup II

Butternut Squash Soup

How to Cut Onions

Battle of the Butter: Salted vs. Unsalted

All about Cream

Freshly Ground vs. Pre-Ground Pepper

Types of Salt

Original recipe makes 4 -6 servings Change Servings

3 delicata squash, halved lengthwise and seeded
1 onion, chopped
3 cups vegetable broth
1 1/2 cups heavy whipping cream

2 tablespoons butter
salt to taste
ground black pepper to taste

Check All Add to Shopping List

Directions

Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until 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, stirring occasionally, about 25 minutes.
Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.

Kitchen-Friendly View

PREP 20 mins
COOK 1 hr 15 mins
READY IN 1 hr 35 mins

ADVERTISE WITH US

this is a wonderful fall soup! i used buttercup squash, because that is what i had on hand. roasting the squash gives the soup a nutty, full bodied flavor. i had to roast the squash for about a full hour because the buttercup are larger than delacata, of course. i adjusted the ratio of broth and cream slightly based on my amount of squash. 2 buttercup squash, 2 cups broth, and 1 cup cream. it turned out perfect. pureeing the soup at the end makes it so frothy and light tasting. it was a huge hit with our dinner guests! add a couple little sprigs of fresh chives on top when serving for an elegant presentation. will definitely make this again. it was so simple and delicious!

—MAGBOR

See full review »

Dec 18, 2003

I love this recipe! I've also made it for several potlucks and everyone can't believe how good this is. It takes a bit of time to cook the squash and scrap them since they are so small, but oh is it worth the effort. I've modified the ratio so that it fits better with what I can find in the store. 4 squash to 4 cups broth to 2 cups(1 pint) cream. This gives a little more squash so the soup is a little thicker. I also add several health pinches of nutmeg which really tops it off well. Oh and since this recipe has so few ingredients, buy high quality. I've found Pacific Foods Organic vegetable broth (1 Quart) is SO much better than bullion cubes. Thank you Sue!!!

—JESSFAE

See full review »

62 Ratings

See other versions of this recipe!

Jan 09, 2005

We loved this -- but we didn't have quite the right ingredients -- I made it with a combination of butternut squash and delicata squash and I cooked the squash in the microwave. Could it be even better with roasted squash? We'll try it that way too. I also tried adding nutmeg -- one of the other reviewers mentioned that. A healthy pinch makes for a subtly stronger flavor for the soup. Yumm!

—CARYNCOLEMAN

See full review »

Oct 30, 2007

I think delicata squash is a must for this recipe; it imparts a sweetness you won't get with butternut. I added some ground nutmeg and ginger, replaced half and half for heavy cream and actually put in less than the recipe called for, and it was still super creamy. This soup does wonders in conjuring up fall leaves, crisp temperatures, the feel of New England!

—Barley's luminary

See full review »

Oct 14, 2006

wow, really really nice soup. ended up using butternut squash and it was delicious. for those who have not yet invested in a home kitchen 'wand,' you should! just put it in the pot of soup and go - it's smooth as silk!

—LUCKYKEL

See full review »

Dec 18, 2003

Great recipe! The roasting really adds a wonderful nutty-sweet flavor. Great with butternut squash also, just have to roast a bit longer. Obviously better with home-made stock if you happen to be boiling some chicken up or have veggies on hand.

—MOM2ATURTLE

See full review »

Nov 17, 2006

This recipe was fabulous. I just became aware of the delicata squash. What wondeful sweet flavor is has. I have sent this to all my friends I liked it so much.

—LBG

See full review »

Jun 18, 2007

WOW! I think that pretty much somes it up.

—Mochamix

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Roasted Squash Soup

Creamy Butternut Squash With Cinnamon Soup

Creamy Summer Squash Soup

Roasted Three Squash Soup

Delicata Squash Burger Patties

Roasted and Curried Butternut Squash Soup

Creamy Carrot Soup

Shrimp Stuffed Delicata Squash

Squash Soup

Party Hit Creamy Pumpkin Soup

ADVERTISE WITH US

Nutrition

Calories
417 kcal
21%

Carbohydrates
34 g
11%

Cholesterol
110 mg
37%

Fat
31.6 g
49%

Fiber
4.9 g
19%

Protein
4.4 g
9%

Sodium
344 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Delicata Creamy Squash Soup

Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
Calories: 417
Calories from Fat: 284

% Daily Value *
Total Fat 31.6g 49 %
Saturated Fat 19.4g 97 %
Cholesterol 110mg 37 %
Sodium 344mg 14 %
** Potassium 984mg 28 %
Total Carbohydrates 34g 11 %
Dietary Fiber 4.9g 19 %
Protein 4.4g 9 %
Sugars 8.5g
Vitamin A 55 %
Vitamin C 51 %
Calcium 19 %
Iron 21 %
** Thiamin 39 %
** Niacin 21 %
** Vitamin B6 28 %
** Magnesium 32 %
** Folate 28 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.