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Delicata Creamy Squash Soup

"A rich and creamy soup, great for cold winter nights."
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1 h 35 m servings 417 cals
Original recipe yields 5 servings (4 -6 servings)


  • Calories:
  • 417 kcal
  • 21%
  • Fat:
  • 31.6 g
  • 49%
  • Carbs:
  • 34g
  • 11%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 344 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
  3. 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.
  4. Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.


  • Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 62
  1. 81 Ratings

Most helpful positive review

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...

Most helpful critical review

It was good. "Ok" but my best friend makes a squash soup that's to die for so this is just ok. I've had much better

Most helpful
Most positive
Least positive

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...

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 ...

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...

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 actual...

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 an...

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.

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...

WOW! I think that pretty much somes it up.

i used 1 kabocha instead of 3 delicata squash and had to bake it for an hour and added another cup of vegetable broth to make the soup less thick. my bf liked it alot.