Cream of delicata squash soup

    1 hour 35 min

    A super-rich and ultra-creamy soup, which is perfect for the cold winter nights. Delicata squash is baked until tender, simmered with vegetable stock and whipping cream, then pureed. Serve with thick wodges of crusty bread.

    73 people made this

    Serves: 4 - 6

    • 3 delicata squash, halved lengthways and seeded
    • 1 onion, chopped
    • 750ml vegetable stock
    • 350ml whipping cream
    • 30g butter
    • salt to taste
    • ground black pepper to taste

    Prep:20min  ›  Cook:1hr15min  ›  Ready in:1hr35min 

    1. Preheat oven to 170 C / Gas 3. Place the squash, cut sides down, in a baking dish. Add 5mm water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
    2. In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
    3. Scrape the squash out of the flesh and add to onions. Add the stock and whipping cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
    4. Puree the soup in a liquidiser or food processor. Season with salt and pepper to taste and serve.


    If delicata squash is unavailable, substitute in either sweet potatoes or butternut squash.

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    Reviews in English (68)


    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!  -  21 Oct 2006  (Review from Allrecipes US | Canada)


    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!!!  -  26 Jan 2002  (Review from Allrecipes US | Canada)


    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!  -  09 Jan 2005  (Review from Allrecipes US | Canada)