Delicata Creamy Squash Soup
Description
Roasted squash lends a delicate sweetness to this creamy soup. Onions, vegetable stock, and roasted squash are processed to a fine consistency, then combined with heavy cream, creating a heavenly smooth soup.
Ingredients
•
3 delicata squash, halved lengthwise and seeded
•
1 onion, chopped
•
3 cups vegetable broth
•
1 1/2 cups heavy whipping cream
•
2 tablespoons butter
•
salt to taste
•
ground black pepper to taste
Directions
1
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.
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 heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
4
Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.