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I’d never seen or tasted a delicata squash until it arrived in our CSA delivery. After some research I found out that it is sweet and most commonly prepared by simply roasting it in the oven, but I decided to take it a step further and make it into a soup.
You know it's a delicata squash by the cool green stripes
When they said it was sweet I expected flavors similar to a butternut squash but it was much more subtle. This tasted like a potato soup with a touch of sweetness. I’ve made many squash soups and sometimes they turn out bland but this, although mild, I found uniquely delicious.
Recipe link
Food & Wine magazine / Feb 1999
For more winter squash recipes check out other bloggers participating in the Food Network’s Fall Fest (a season long franchise where Food Network editors team up with blogs to share tips and recipes about seasonal produce every week)…
And Love It Too: Warm Winter Chili
The Sensitive Epicure: Roasted Butternut Squash Soup
Cooking Channel: Kabocha Squash Pasta
CIA Dropout: Stuffed Winter Squash
What’s Gaby Cooking: Quinoa Stuffed Acorn Squash
Dishin and Dishes: Butternut Squash Bisque With Sage Cream
FN Dish: Simply Roasted Winter Squash
Napa Farmhouse 1885: Pomme d’or With Wild Mushroom Risotto
Filed under: RECIPES, Starters & Soups | Tagged: cooking, delicata squash soup, everyday, fall fest, Feb 1999, fn dish, food, food & wine magazine, food network, RECIPES | 2 Comments »
Bay Area Foodie 