THE RECIPE JOURNAL · Lunch
Creamy Squash Soup with Delicata
This velvety soup combines the sweet, nutty flavor of delicata squash with a smooth, creamy base that's perfect for cozy evenings. Easy to make and full of comforting warmth, it’s a delicious way to enjoy seasonal vegetables.
FROM THE KITCHEN • Creamy Squash Soup with Delicata
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
FROM OUR VIDEO COLLECTION
Creamy Lime Refreshment
Something delicious to watch next.
01
Step 1
Start by heating your oven to 325°F (165°C). Place the squash halves cut-side down in a large baking dish. Pour in just enough water to cover the bottom about an eighth of an inch, then cover the dish tightly with foil. Roast the squash for about 35 to 40 minutes, or until the flesh feels soft when you poke it. Once it’s done, let it cool for a bit.
02
Step 2
While the squash is cooling, melt some butter in a big pot over low heat. Add the chopped onion and cook it gently, stirring every now and then, until it’s nice and soft—this should take around 10 minutes. Scoop the squash flesh away from the skin and add it to the pot along with the vegetable broth and yogurt. Stir everything together until the squash and yogurt blend smoothly into the broth.
03
Step 3
Bring the mixture to a gentle simmer and let it cook for about 25 minutes, until it thickens slightly. When it’s ready, carefully transfer the soup in batches to a blender, filling it no more than halfway each time. Hold the lid on with a towel and pulse a few times to start, then blend until silky smooth. Pour the pureed soup back into your pot or a serving bowl, season with salt and pepper, and enjoy!
Why you’ll love it
This soup is rich and comforting with a smooth, velvety texture. The delicata squash adds a subtle sweetness and tender bite, making each spoonful satisfying and flavorful. It’s perfect for cozy evenings or when you want a healthy, nourishing meal.
How to serve
Serve warm with a sprinkle of fresh herbs like thyme or parsley. A drizzle of olive oil or a dollop of sour cream can add extra richness. Pair it with crusty bread or a light salad for a complete meal.
Storage & leftovers
Allow the soup to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days. You can also freeze it for up to 3 months; just thaw and reheat gently on the stove.
