Creamy Delicata Squash Soup
Delicata squash is usually not recommended for use in soups, but the cream in this recipe makes for a smooth texture and blends well with the delicate sweet flavor of the squash.
1 delicata squash, halved lengthwise and seeded
3/8 onion, chopped
1 cup plus 3 tablespoons vegetable broth
1/2 cup plus 1 tablespoon plus 2 teaspoons heavy cream
2 1/2 teaspoons butter
Salt, to taste
Black pepper, to taste
Preheat oven to 325 degrees F. Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35 to 40 minutes or until tender. Cool.
In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown.
Scrape out the squash flesh and add it to the onions. Add the broth and cream. Cook over moderate heat, stirring occasionally, about 25 minutes. Puree the soup in a blender or food processor. Season with salt and pepper, to taste. Serve hot.
Serves 2.
From allrecipes.com.