Description
Roasted Delicata Squash Soup is a delightful blend of sweet, nutty flavors and creamy textures that warms the soul on chilly evenings. This easy-to-make soup combines roasted delicata squash with coconut milk and aromatic spices, creating a visually stunning dish that impresses at any table. Perfect as an appetizer or a main course, it’s also highly customizable to suit your taste preferences.
Ingredients
Scale
- 2 medium delicata squash (about 1.5 pounds)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- 1 cup coconut milk
- 2 tbsp olive oil
- 1/2 tsp cinnamon
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Halve the delicata squash lengthwise, remove seeds, drizzle with olive oil, season with salt and pepper, then place cut-side down on the baking sheet. Roast for 25-30 minutes until tender.
- In a large pot, heat olive oil over medium heat and sauté the chopped onion and minced garlic until soft (about 5 minutes).
- Scoop the roasted squash flesh into the pot, add vegetable broth and coconut milk, then stir in cinnamon.
- Blend the mixture until smooth using an immersion blender or regular blender in batches. Adjust seasoning as needed.
- Serve hot, garnished with a swirl of coconut milk or crunchy toppings if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer/Main Course
- Method: Baking/Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg