Roasted Delicata Squash and Sweet Potato Soup
User Reviews
4.9
Roasted Delicata Squash and Sweet Potato Soup
Description
Roasted Delicata Squash and Sweet Potato Soup combines the natural sweetness of roasted squash and sweet potato with the soft fruitiness of pear. Roasting the squash and sweet potato concentrates their flavors through caramelization, while sautéed onion and garlic provide a savory base. The addition of thyme and poultry seasoning enhances the aroma and depth of the soup, which is then simmered with vegetable broth and finished with a bit of orange juice to brighten the taste.
The texture is smooth and warm, suitable for a nourishing appetizer or light meal. Optional toasted hazelnuts add a contrasting crunch and nutty note when sprinkled on top. The recipe allows for adjustments in broth quantity to reach the desired consistency, from a thicker blend to a lighter soup.
Serving suggestions include garnishing with fresh thyme, croutons, or a plant-based bacon alternative for variation. The recipe also advises not discarding the squash seeds, as they can be roasted and enjoyed as a snack, further utilizing the ingredients.
Ingredients
- 1 medium delicata squash peeled and diced (or other squash such as butternut
- 1 medium sweet potato peeled and diced
- 3 tablespoons olive oil divided
- 3 garlic minced, cloves
- 1 small onion diced
- 1 pear chopped
- 3 cups vegetable broth
- ¼ teaspoon dried thyme
- ¼ teaspoon poultry seasoning
- ¼ cup hazelnuts optional
- ⅓ cup of orange juice
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with a silicone mat or parchment paper, add the squash and sweet potato, and toss the pieces with 1 tablespoon olive oil. Roast for about 25 minutes. The pieces will continue cooking once added to the soup pot.
- While the squash and sweet potato are roasting, add 2 tablespoon olive oil to a soup pot along with the garlic and onion. Cook over medium heat for about 5 minutes, and then add the pear, stir, and continue cooking for 5 more minutes or until soft.
- After your oven veggies are done roasting, set the oven temperature to 350 degrees F. Add the vegetable broth, spices, and roasted veggies to the soup pot. Simmer for 15 to 20 minutes.
- While the soup is cooking, use a small pan to toast the hazelnuts in the oven for 5-8 minutes, being careful not to burn them. After removing the nuts from the oven, try to remove the skins as best as you can.
- Remove the hazelnuts from the oven and the pot from the stove. In small batches, blend your soup mixture with the hazelnuts until you get a creamy consistency. Note: for a chunky/hearty soup, only blend half the soup mixture while leaving the rest in the pot. Return the soup to the pot and add the orange juice, and salt and pepper to taste. Stir well and heat before serving.
Notes
- Adjust the broth amount to control the soup’s thickness according to preference.
- Roast the squash and sweet potato until lightly caramelized to enhance their flavor.
- Save and roast the squash seeds as a seasoned snack instead of discarding them.
- Garnish with fresh thyme, croutons, or plant-based bacon alternatives for added texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Calories | 281kcal | 14% |
| Carbohydrates | 36g | 12% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Sodium | 752mg | 31% |
| Potassium | 767mg | 16% |
| Fiber | 6g | 24% |
| Sugar | 14g | 28% |
| Vitamin A | 10003IU | 200% |
| Vitamin C | 30mg | 33% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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