Ingredients and Weight:
- Delicata squash, 1 (2-3 lbs)
- Onion, 1 (1/2 lb)
- Leek, 1 (1/2 lb)
- Butter, 4 tbsp
- Chicken broth, 4 cups
- Heavy cream, 1 cup
- Salt and pepper to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Cut the delicata squash in half lengthwise, scoop out the seeds and stringy pulp.
- Cut the squash into 1-inch cubes.
- Finely chop the onion and leek.
- Melt the butter in a large pot over medium heat.
- Add the onion and leek and sauté until softened, about 5 minutes.
- Add the delicata squash and stir to combine.
- Pour in the chicken broth and bring to a boil.
- Reduce heat and simmer until the squash is tender, about 25 minutes.
- Puree the soup with an immersion blender or in a regular blender until smooth.
- Stir in the heavy cream, salt, and pepper to taste.
Nutritional Information:
- Calories: 200 per serving
- Fat: 10 grams
- Carbs: 25 grams
- Protein: 5 grams
Dish Characteristics:
- Rich and creamy texture
- Sweet and savory flavor
- Warm and comforting
User Comments:
- "This soup was absolutely delicious! It was so creamy and flavorful. The perfect fall comfort food." - Sarah
- "I love the unique sweetness of the delicata squash. This soup is a great way to showcase its flavor." - John
- "I've never had squash soup before, but I was pleasantly surprised by how much I enjoyed it. This is definitely a recipe I'll be making again." - Jessica
Special Precautions and Tips:
- Use fresh delicata squash for the best flavor and texture.
- Don't overcook the squash, or it will become mushy.
- If you don't have an immersion blender, you can puree the soup in a regular blender in batches.
- Serve the soup warm with a dollop of sour cream or a sprinkle of freshly chopped parsley.
