Sunday, November 14, 2010

Delicata Squash Soup

Remember that old post where I asked about the delicata squash? Well I finally have gotten around to making something with them. Sorry for the delay! But I hope you enjoy.

You will need one or two medium delicata squash, depending on how many you are cooking for. Cut them into length wise and then cross wise. (Pictured above)
Take a spoon and pull out the innards. Then, peel and cut into one inch cubes. (Below)

Then, spread them onto a pan with parchment paper and toss with olive oil and salt and pepper and thyme.

Roast in the oven at 350 degrees for about twenty minutes. And set aside.

Meanwhile, boil two cups of water with a beef flavor bullion cube.

After it has come to a boil, add the roasted squash. Then, puree with an immersion blender.

Finally, add 2 tablespoons of half and half to add just the right amount of finished creamy flavor.



  1. Looks delicious! I love any kind of winter squash soup and thyme is one of my favorite seasonings, especially this time of year!

  2. this is my favorite part of fall/winter.....soups!! Yum!


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