Delicata Creamy Squash Soup

Delicata Creamy Squash Soup

Sue Haser 0

"A rich and creamy soup, great for cold winter nights."

Ingredients 1 h 35 m {{adjustedServings}} servings 417 cals

Serving size has been adjusted!

Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 417 kcal
  • 21%
  • Fat:
  • 31.6 g
  • 49%
  • Carbs:
  • 34g
  • 11%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 110 mg
  • 37%
  • Sodium:
  • 344 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

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  • Ready In

  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.
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Reviews 54

  1. 72 Ratings


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!


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!!!


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!