If you know me, you know how much I love delicata squash. I've shared recipes with you before for deep fried and baked delicata squash, biscuits or "delicuts" as I like to call them and gnocchi. I am on a mission to get people to try delicata squash every fall!
I first came upon this seasonal squash about five years ago, and I’ve never looked back. They call this squash the “lazy man’s” squash because the skin is completely edible. You can roast it, pan fry it, batter it in tempura batter and deep fry it – the possibilities are endless!
Delicata squash is available between early September through Thanksgiving. If you happen to see it, it lasts for two to three months in a cool dry location, such as your pantry. So if you see some, stock up! And make this roasted delicata squash and carrot soup.
Roasted Delicata Squash and Carrot Soup
Scroll down for a printable version of this recipe
Prep Time: 5 minutes
Cook Time: 30 minutes
Serves: 4 servings
1 pound carrots, peeled
1 teaspoon avocado oil
2 teaspoons brown sugar
1/2 teaspoon crushed red pepper
Salt and pepper
1 medium sized delicata squash
1 tablespoon giardiniera
2 cups vegetable broth
2 cups oat milk
Optional: herbed oil drizzle
1. Heat oven to 400 degrees. Toss the carrots, avocado oil, brown sugar, crushed red pepper, salt and pepper. Lay on a baking sheet. Place the delicata squash whole next to the carrots and bake for 30 minutes. Both the carrots and squash should be fork tender. Let cool.
2. Slice the delicata squash open. Scoop out the seeds. Slice into bite sized chunks. Add the delicata squash, the cooked carrots, giardiniera, vegetable broth and oat milk to a high speed blender and blend until smooth, about five minutes.
If you can’t find giardiniera (a spicy pickle blend readily available in most grocery stores in Chicago), you can make your own or simply add some cayenne pepper, jalapeno, or even canned chipotle peppers to balance the sweetness of the carrots and squash.
Not only is this soup delicious, but it’s also vegetarian, vegan and perfect for a cold chilly night with some crusty bread.
Don’t forget to pick up delicata squash on your next grocery trip – you can thank me later!
While delicata squash is technically a summer squash because of its thin, edible skin, it's usually classified with winter squash because of its late season. Learn all about winter squash in our virtual Winter Squash Workshop this Saturday, November 6 at 3pm CST. You'll make:
- Butternut Squash Bisque with Ancho Chili and Toasted Pumpkin Seeds
- Roasted Acorn Squash Stuffed with Kale-Gruyere Bread Pudding
Roasted Delicata Squash and Carrot Soup
Ingredients
- 1 pound carrots, peeled
- 1 teaspoon avocado oil
- 2 teaspoons brown sugar
- 1/2 teaspoon crushed red pepper
- Salt and pepper
- 1 medium sized delicata squash
- 1 tablespoon giardiniera
- 2 cups vegetable broth
- 2 cups oat milk
- Optional: herbed oil drizzle
Instructions
- Heat oven to 400 degrees. Toss the carrots, avocado oil, brown sugar, crushed red pepper, salt and pepper. Lay on a baking sheet. Place the delicata squash whole next to the carrots and bake for 30 minutes. Both the carrots and squash should be fork tender. Let cool.
- Slice the delicata squash open. Scoop out the seeds. Slice into bite sized chunks. Add the delicata squash, the cooked carrots, giardiniera, vegetable broth and oat milk to a high speed blender and blend until smooth, about five minutes.
