Monday, December 20, 2010

Creamy Delicata Squash Soup

Adapted from:

I adapted this to make it healthier, and it still tasted great. I used Kelly's go-to substitute for heavy cream: a can of evaporated skim milk. It was still rich and creamy, minus all the fat. I also scooped out and baked the seeds from the squash, just like pumpkin seeds!

3 delicata squash, halved lengthwise and seeded
2 medium onions, chopped
2-3 cups vegetable broth, depending on how thick you want it
12 oz can of evaporated skim milk
1 tablespoon butter
salt to taste
ground black pepper to taste


Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Bake 35-40 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 the squash out of the flesh and add to onions. Add the stock and heavy evaporated milk. 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 and serve.

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