Fall is the perfect time to indulge in the comforting warmth of a delicious soup, and this Delicata Squash Soup is no exception. The natural sweetness of the squash combined with creamy coconut milk creates a velvety texture that warms the soul. It’s not only easy to make but also a feast for the eyes. Let’s dive into this delightful recipe!
Delicata Squash Soup
This soup is perfect for a cozy dinner or a cheerful lunch. The vibrant colors and rich flavors make it a fantastic addition to your fall meal lineup.
Ingredients
- 2 medium delicata squashes, halved and seeded
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- Salt and pepper to taste
- Optional toppings: pumpkin seeds, fresh herbs, or a swirl of coconut milk
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the halved and seeded delicata squashes cut-side down on the prepared baking sheet. Roast in the oven for about 30-35 minutes, or until tender.
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until translucent.
- Add the minced garlic and ground cumin to the pot, cooking for an additional 1-2 minutes until fragrant.
- Once the squashes are done roasting, let them cool slightly, then scoop the flesh into the pot with the onion and garlic mixture.
- Add the vegetable broth and coconut milk, bringing the mixture to a simmer. Let it cook for about 10 minutes to meld the flavors.
- Using an immersion blender, puree the soup until smooth. If you prefer a thicker consistency, you can blend it less.
- Season with salt and pepper to taste. Serve hot, garnished with optional toppings if desired.
This Delicata Squash Soup is not only a delightful treat for the taste buds but also a beautiful dish that is sure to impress your guests. Enjoy the flavors of fall in every nourishing bowl!