A rich and creamy soup, great for cold winter nights.

Recipe Summary

prep:
20 mins
cook:
1 hr 15 mins
total:
1 hr 35 mins
Servings:
5
Yield:
4 -6 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.

  • 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.

  • Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.

Nutrition Facts

417 calories; protein 4.4g 9% DV; carbohydrates 34g 11% DV; fat 31.6g 49% DV; cholesterol 110mg 37% DV; sodium 344.5mg 14% DV. Full Nutrition
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Reviews (73)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/21/2006
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 a full hour because the buttercup are larger than delacata of course. i adjusted the ratio of broth and cream slightly based on my amount of squash. 2 buttercup squash 2 cups broth and 1 cup cream. it turned out perfect. pureeing the soup at the end makes it so frothy and light tasting. it was a huge hit with our dinner guests! add a couple little sprigs of fresh chives on top when serving for an elegant presentation. will definitely make this again. it was so simple and delicious! Read More
(48)

Most helpful critical review

Rating: 3 stars
10/09/2014
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 Read More
(2)
97 Ratings
  • 5 star values: 68
  • 4 star values: 19
  • 3 star values: 6
  • 2 star values: 4
  • 1 star values: 0
Rating: 5 stars
10/21/2006
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 a full hour because the buttercup are larger than delacata of course. i adjusted the ratio of broth and cream slightly based on my amount of squash. 2 buttercup squash 2 cups broth and 1 cup cream. it turned out perfect. pureeing the soup at the end makes it so frothy and light tasting. it was a huge hit with our dinner guests! add a couple little sprigs of fresh chives on top when serving for an elegant presentation. will definitely make this again. it was so simple and delicious! Read More
(48)
Rating: 5 stars
12/19/2003
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 is it worth the effort. I've modified the ratio so that it fits better with what I can find in the store. 4 squash to 4 cups broth to 2 cups(1 pint) cream. This gives a little more squash so the soup is a little thicker. I also add several health pinches of nutmeg which really tops it off well. Oh and since this recipe has so few ingredients buy high quality. I've found Pacific Foods Organic vegetable broth (1 Quart) is SO much better than bullion cubes. Thank you Sue!!! Read More
(47)
Rating: 5 stars
01/09/2005
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 better with roasted squash? We'll try it that way too. I also tried adding nutmeg -- one of the other reviewers mentioned that. A healthy pinch makes for a subtly stronger flavor for the soup. Yumm! Read More
(24)
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Rating: 4 stars
10/30/2007
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 actually put in less than the recipe called for and it was still super creamy. This soup does wonders in conjuring up fall leaves crisp temperatures the feel of New England! Read More
(20)
Rating: 5 stars
10/14/2006
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 and go - it's smooth as silk! Read More
(15)
Rating: 5 stars
11/17/2006
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. Read More
(13)
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Rating: 5 stars
12/19/2003
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 be boiling some chicken up or have veggies on hand. Read More
(13)
Rating: 5 stars
06/18/2007
WOW! I think that pretty much somes it up. Read More
(9)
Rating: 5 stars
12/17/2008
This is a nice soup and while one might think all squashes are alike it was a nice alternative to the butternut squash soup I usually make. The delicata squash was a little sweeter and a little nuttier than butternut so it really stands on its own with so few other ingredients/spices. Read More
(7)
Rating: 3 stars
10/09/2014
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 Read More
(2)
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