Delicata Squash Soup
So you picked up a few Delicata squash from your farmers market or found them at the store and thought, Now what? I’ve got you covered with a recipe for Delicata Squash Soup! It’s easy, flavorful, and ready to become part of your cold-weather rotation. This dish is everything you want from fall and winter cooking, and simple enough for a busy weeknight.
When I worked on a farm, these squash were one of the crops grown, so I’ve had a lot of experience cooking with them over the years. In fact, one of my most popular recipes on the site is air fried delicata squash. I love helping home cooks like you make the most of seasonal produce and making food from real ingredients!
I love eating this soup with a goat cheese salad, autumn harvest salad, or some short ribs, and I make it quite often when Delicata squash is available. It also makes a nice addition to a holiday meal with some stuffing and turkey.
Ingredients For The Best Delicata Squash Soup
The ingredients listed here are just highlighting what makes this recipe stand out. You’ll want to head to the recipe card for the full list, and don’t forget to check out my tips below for customizing this soup and changing it up!
make it taste great!
- Delicata Squash- Of course this is the most important ingredient. They can be a creamy off white or pale yellow, with vertical stripes that are dark green or sometimes orange. They should be heavy for their size and free of soft spots or exterior browning.
- Pancetta- This adds a wonderful smokiness and just a little crunch.
- Shallots- Fry these babies up nice and brown for an added layer of flavor and texture.
- Creme Fraiche- This adds creaminess and a little tang. I can even show you how to make your own creme fraiche if you’re interested!
Amy’s Secrets For Great Squash Soup
Here are a few of my best tips, along with some helpful photos!
- The skin can be removed or left on- You don’t have to spoon the roasted squash out of the skin, you can leave it on if you like. Leaving the skin on can help make the soup a bit thicker, but it will be harder to puree the soup and make it smooth. Not removing the skin will make for a chunkier texture.
- Use fresh herbs- This makes such a difference in flavor!
- Roast The Squash- Don’t skip this step! It really adds lots of flavor!
Remove the seeds. Slice the shallots. Cook the pancetta. Cook the shallots.
Add the herbs and the squash to the pot. Add the stock.
Be sure to check out the full recipe and instructions below!
Amy’s Advice For Changing Up Delicata Squash Soup
make it interesting!
- Toasted Hazelnuts or Pecans- I love adding crunch to a creamy soup, and what better way than some toasted nuts?
- Chopped Sauteed Fennel Bulb- Fennel is a really nice addition to this soup. You can thinly slice and saute a little right with the shallots.
- Cream or Greek Yogurt- Try one of these in the soup instead of creme fraiche.
- Pickled Instead of Caramelized Shallots- These add a nice acidity to counterbalance the creaminess of the soup. I can even show you how to make your own pickled shallots!
- Change the Spices- Try something a little different! Curry powder, ancho or chipotle chile powder, turmeric, the possibilities are endless!
Squash Soup Meal Prep Tips
Roast the squash in advance- You can roast the squash a couple of days in advance and once they cool, scoop out the flesh and store in either a gallon freezer bag or in a container with a tight fitting lid and keep refrigerated until ready to use.
Cook the pancetta and shallots in advance- making these ahead can save you overall cooking time. You will need to place a paper towel on a microwave safe plate and reheat the pancetta and shallots in the microwave. A minute to a minute and a half should be enough to warm them.
For soup storage and reheating tips, be sure to see the recipe card notes.
If you’ve ever needed a reminder that home cooking doesn’t have to be complicated to be meaningful, I hope this recipe helps you remember it.
If you’d like more ingredient household recipes like this that use fresh produce, along with cooking tips, seasonal inspiration, and a little encouragement in your inbox, I’d love for you to join the Copper Table email community. There’s always room for one more at the table. Happy Cooking!
Print
Delicata Squash Soup
This easy Delicata Squash Soup is comforting, warm and easy to make in advance. It’s a wonderful addition to a holiday meal, or a simple dinner option!
- Total Time: 1 hour 30 minutes
- Yield: 4 Servings 1x
Ingredients
- 2 Delicata Squash
- 1 Tablespoon of Olive oil
- Pinch of Salt and Pepper
- 6 ounces of Pancetta
- 2–3 Shallots (about 1 cup when sliced)
- 2 teaspoons of Salt
- 1 Teaspoon of Pepper
- 6 cups of Chicken Stock
- 4 Sage Leaves
- Large bunch of Fresh Thyme
- 4 Fresh Bay Leaves
- 1/2 cup of Creme Fraiche
Instructions
- See recipe notes below for instructions on roasting the delicata squash. In a large stockpot on medium high heat, cook the pancetta until the fat is rendered and the pancetta is crisp, about 10 to 15 minutes. Remove the pancetta from the pot and place on paper towels to drain. Reserve 1 Tablespoon of the drippings.
- Add the 1 cup of sliced shallots to the pot and cook for about 10 to 15 minutes, until browned but not burned. Remove from the pot to drain on paper towels.
- Add the 2 teaspoons of salt, the bunch of fresh herbs, and the roasted delicata squash to the pot.
- Then, add the 6 cups of chicken stock and bring to a simmer, and cook for about 15 minutes.
- Puree with a stick blender, or pour soup into a regular blender in batches to puree. Serve in bowls and top with the pancetta and shallots.
Notes
Roasting The Delicata Squash
For the squash: Heat your oven to 425 degrees. Cut two large Delicata squash in half lengthwise, drizzle with 1 Tablespoon of olive oil and a pinch of salt and pepper. Place cut side up on a rimmed baking sheet and bake for 45 minutes to one hour, and spoon the flesh from the skins to use in the soup. This part can be done in advance, making this an easy dish to throw together quickly.
Meal Prep Tip
It is important to note that if you roast the squash and cook the pancetta and shallots ahead of time, this will save you quite a bit of cook time, so this soup will actually be ready in less than 30 minutes if you prep ahead!
Storage and Reheating
This soup will store in the refrigerator for up to five days in a gallon freezer bag or an airtight container.
If you roast the squash ahead of time and wait to make the soup, the soup will not keep as long. So if you roast the squash two days ahead and make the soup, you can store the prepared soup up to three days.
This can be reheated in the microwave or on low to medium low heat on the stovetop until warm.
If you make the pancetta and shallots in advance, use them within a day.
Other Tips
While you can leave the skin on the delicata squash and just add them into the pot after roasting without removing the peel, it is harder to get the soup pureed smoothly.
Nutrition
- Serving Size: 1 Serving
- Calories: 87
- Sugar: 1.5
- Sodium: 457
- Fat: 4
- Saturated Fat: 1.5
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 11
- Fiber: 2.5
- Protein: 4
- Cholesterol: 10
