Delicata Creamy Squash Soup

Vegetarian
Gluten Free
Health score
5%
Delicata Creamy Squash Soup
95 min.
6
326kcal

Suggestions

Looking for a delicious and comforting vegetarian soup that's not only easy to make but also gluten-free? Look no further than this delightful Delicata Creamy Squash Soup! This mouthwatering recipe is perfect for those chilly evenings when you want something warm and satisfying. With a focus on using the exquisite delicata squash, this soup offers a unique flavor profile that's sure to impress your taste buds.

Not only is this soup incredibly tasty, but it's also quite versatile. It can serve as a hearty starter or a snack, or even as part of an antipasti spread during your next dinner party. Its rich, creamy texture is the perfect blend of comforting and elegant, making it a crowd-pleaser for any occasion.

The best part? This recipe is incredibly straightforward and requires just a handful of ingredients. With a total preparation time of about 95 minutes, it's the perfect dish to whip up on a leisurely afternoon or when you're in the mood for a culinary adventure. Plus, with only 326 calories per serving, you can enjoy this delicious soup without any guilt!

So, grab your apron, preheat your oven, and get ready to dive into the world of Delicata Creamy Squash Soup. Your taste buds are in for a treat, and your home will be filled with the irresistible aroma of a cozy, home-cooked meal. Happy cooking!

Ingredients

  • tablespoons butter 
  •  delicata squash halved lengthwise seeded
  • servings pepper black to taste
  • 1.5 cups cup heavy whipping cream 
  •  onion chopped
  • servings salt to taste
  • cups vegetable stock 

Equipment

  • food processor
  • sauce pan
  • oven
  • blender
  • baking pan
  • aluminum foil

Directions

  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Place the squash, cut sides down, in a baking dish.
  3. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool.
  4. In a large saucepan, melt butter.
  5. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
  6. Scrape the squash out of the flesh and add to onions.
  7. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes.
  8. Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve.

Nutrition Facts

Calories326kcal
Protein4.76%
Fat66.86%
Carbs28.38%

Properties

Glycemic Index
25.67
Glycemic Load
1.07
Inflammation Score
-10
Nutrition Score
14.126521473346%

Flavonoids

Isorhamnetin
0.92mg
Kaempferol
0.12mg
Myricetin
0.01mg
Quercetin
3.72mg

Nutrients percent of daily need

Calories:326.23kcal
16.31%
Fat:25.58g
39.35%
Saturated Fat:16.15g
100.96%
Carbohydrates:24.43g
8.14%
Net Carbohydrates:20.69g
7.53%
Sugar:8.5g
9.44%
Cholesterol:77.27mg
25.76%
Sodium:719.67mg
31.29%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:4.09g
8.19%
Vitamin A:4338.71IU
86.77%
Vitamin C:29.57mg
35.85%
Potassium:878.53mg
25.1%
Manganese:0.41mg
20.33%
Vitamin B6:0.4mg
19.83%
Vitamin B2:0.26mg
15.24%
Folate:60.38µg
15.1%
Fiber:3.73g
14.94%
Calcium:108.59mg
10.86%
Magnesium:37.98mg
9.49%
Phosphorus:93.2mg
9.32%
Copper:0.18mg
8.8%
Iron:1.42mg
7.91%
Vitamin D:0.95µg
6.35%
Vitamin E:0.93mg
6.21%
Vitamin B5:0.61mg
6.07%
Vitamin B3:1.19mg
5.97%
Vitamin B1:0.09mg
5.91%
Vitamin K:4.96µg
4.72%
Zinc:0.66mg
4.37%
Selenium:2.83µg
4.05%
Vitamin B12:0.1µg
1.72%
Source:Allrecipes