I’m bringing back one of my old favorites…my Cream of Delicata Squash Soup. I love so many soups, but this one is one of the most cherished! It reminds me of the days I was living in northern Cali in my early twenties when I was just discovering that cooking was to be my path. I believe it was the Arcata, CA farmers market where I found this squash for the first time. I rode my bike that morning to the most fabulous farmers market I had ever laid eyes on and when I saw the squash I formally only knew as a table decoration, I knew I had to try it. Later that day I pulled it out of the oven and with it came the most heavenly of aromas. Upon taking the first bite, my tastebuds were blown open with the sweet and succulent flavor of this squash and a love affair was born that continues to this day. Oh, Delicata, how I love thee….I could go on…but I will get to the recipe.
Winter squashes are loaded with good nutrition.
The skin is a good source of fiber, the flesh is loaded with beta carotene and potassium and the seeds are a great source of zinc, protein and good fat. The seeds of winter squashes are also known to kill parasites – what a bonus! This recipe is best with Delicatta Squash – my favorite of all the winter squashes, but is also good with Butternut, Acorn, Gold Table, Hubbards, Kabocha or Turban squash.
As with all of my recipes, adjust seasonings to your own liking.
Each squash tastes different and may need more or less spice to bring out the flavors. Some are sweeter than others. Also, you can eat the skin of this squash, but will need to remove the skin on other winter squashes as they are too tough.
- 1 medium to large size delicata squash or other variety winter squash
- 2 tablespoons organic butter
- 1 organic yellow onion
- 1 teaspoon ground coriander
- 1 teaspoon white pepper
- 1 teaspoon nutmeg
- ¼ teaspoon cloves
- ¼ teaspoon cinnamon
- ¼ teaspoon cayenne (optional)
- 2 tablespoons fresh minced ginger or ¼ teaspoon ground ginger
- 3-4 cups organic chicken broth (homemade broth is best, but store bought is second best if organic)
- 1 cup organic coconut milk or 1 cup raw cream, raw milk, or goat milk
- 1-2 teaspoons of good salt (Celtic sea salt or Real salt)
- ½ cup dry organic white wine (optional)
- Heat oven to 400 degrees and place squash in oven on baking dish. Bake for about 1 hour or until tender.
- While squash is baking, chop onion coarsely and sauté in a medium size pot with butter and pinch of salt over medium heat until onion is caramelized, about 10-15 minutes.
- Then add spices and ginger and stir around with onions for one minute. This step will help to release the flavor in the spices.
- Add 3 cups of broth and heat till just simmering.
- Once squash is tender, remove from oven and cool; slice in half and remove seeds.
- Cut squash into large chunks and place in pot (including the skin - unless you are using other winter squash, then just use the flesh). Add wine, if using, and simmer for about 3 minutes.
- Puree soup in blender or with an immersion blender (worth the investment!) until smooth.
- Add coconut milk or dairy of choice.
- Keep warm but do not bring to simmer once coconut milk or dairy is added.
- Add salt and spice to taste. Garnish with pumpkin or baked squash seeds.
- Note: If soup is too thick, add an additional cup of broth to thin.