Delicata Squash Soup

Both of our last two Roots and Shoots Farm CSA baskets included a beautiful delicata squash. Before doing CSA, I had never seen a delicata squash. Or at least, not to my recollection. It is an long oblong shaped squash. It has a cream coloured outer skin with green stripes. The flesh inside is golden tan in colour. The one I received in my latest basket was 9" long.



With the cool September days upon us, the mister decided to make a soup with the two squash. He also included our latest CSA carrots.

For your information, delicata squash soup happens to be the perfect preview to sampling homemade butter tarts!



Delicata Squash Soup

2 delicata squash
1 bunch carrots
2 sprigs rosemary
2 onions
2 stalks celery
1/2 teaspoon nutmeg
5 cups chicken stock
1 cup white wine
salt
pepper
1/2 cup cream
bacon for garnish

Cut the two delicata squash lengthwise and scoop out the seeds. With flesh side down, put in a 9" x 13" pan with carrots and rosemary sprigs. Sprinkle with olive oil, salt and pepper. Roast at 400ºF for 45 minutes until vegetables start to soften and caramelize. Then remove rosemary sprigs.

Meanwhile sauté chopped onions and celery in dutch oven. Add nutmeg and sauté for another minute to bring out the aroma of the spice. Add chicken stock and white wine. Cut up roasted squash, leaving on the skin. The delicata squash skin is quite mild. Add squash and carrots to the broth. Bring mixture to a boil. Simmer for 20 minutes.

Blend until creamy smooth with the Vita-Mix (or blender). Return the soup to the dutch oven and add salt and pepper to season. Bring almost to a boil. Add cream to finish.

Garnish bowl of soup with crumbled double-smoked bacon.

* We used rosemary because that is what we had on hand. We minimized its flavour by just including it in the roasting. Some may prefer the taste of thyme with squash, so feel free to substitute it as your herb in roasting and include it in the blended soup.