Delicata Squash Soup

6230 Ratings
  • 5 6229
  • 4 0
  • 3 0
  • 2 0
  • 1 1

Delicata is a cream-colored oblong squash with green stripes; its sweet flesh is deep orange-yellow.Plus: More Soup Recipes and Tips

By Grant Achatz
February 1999

Gallery

Credit: © Reed Davis

Recipe Summary test

Yield:
8
Advertisement

Ingredients

Directions

  • Preheat the oven to 300°. Set the squash, cut sides up, on a rimmed baking sheet lined with foil. Add 1/2 teaspoon of the butter to each squash and season with salt and pepper. Add 1/8 inch of water to the baking sheet. Roast the squash for 45 minutes, or until tender.

    Advertisement

  • In a large saucepan, melt the remaining 2 tablespoons of butter. Add the onion and thyme and cook over low heat, stirring occasionally, until the onion is softened but not browned, about 5 minutes. Scrape the flesh out of the squash and add it to the saucepan along with the stock and heavy cream. Cook over moderate heat, stirring occasionally, until the liquid has reduced by one-fourth, about 20 minutes.

  • Puree the soup in batches in a blender or food processor. Strain into a clean saucepan and season with salt and pepper. Ladle the soup into soup plates and garnish with a dollop of crème fraîche and a fresh truffle shaving if desired.

Make Ahead

The strained soup can be refrigerated for up to 1 day.

Suggested Pairing

A Viognier with overtones of pears and peaches is a good match for the aromatic squash in the soup.

Advertisement
© Copyright 2021 Food & Wine. All rights reserved. Printed from https://www.foodandwine.com 12/06/2021