This velvety soup combines the subtle sweetness of delicata squash with rich, creamy flavors that warm you from the inside out. It’s the perfect cozy dish to enjoy on a chilly day or whenever you crave comfort in a bowl.
Start by heating your oven to 325°F (165°C). Place the delicata squash halves cut-side down in a large baking dish and add just enough water to cover the bottom by about an eighth of an inch. Cover the dish tightly with foil and roast the squash for 35 to 40 minutes, or until it’s nice and tender. Once it’s done, let it cool so it’s easier to handle.
While the squash cools, melt some butter in a big saucepan over low heat. Add chopped onion and cook gently, stirring now and then, until the onions are soft and fragrant—this usually takes about 10 minutes.
Scoop the soft squash flesh away from the skin and add it to the saucepan along with vegetable broth and some yogurt. Stir everything together until it’s smooth and well combined. Bring the soup to a gentle simmer and let it cook for about 25 minutes, until it thickens up a bit.
Carefully transfer the soup to a blender in batches, filling it no more than halfway. Hold the lid down with a towel and pulse a few times before blending until silky smooth. Pour the blended soup into a serving bowl, then season with salt and pepper to taste. Enjoy!
- Roast the squash until it is tender and caramelized for deeper flavor.
- Use a high-speed blender to achieve a smooth and creamy texture.
- Taste and adjust seasoning before serving to balance the sweetness and spices.
This soup is velvety and packed with natural sweetness from the squash. It offers a comforting warmth that's perfect for chilly days. Plus, it’s easy to make and uses simple ingredients you likely have on hand.
Serve the soup warm with a drizzle of cream or a dollop of Greek yogurt. Add crunchy toppings like toasted pumpkin seeds or croutons for texture. It pairs beautifully with crusty bread or a fresh green salad.
Let the soup cool completely before storing it in an airtight container. Keep it in the refrigerator for up to 4 days. For longer storage, freeze in portions and thaw gently before reheating on the stove.
