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Baked Delicata Squash Soup with Sage

A creamy and gently sweet soup made with roasted delicata squash and infused with sage, perfect for cool days.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 3 servings
Course: Appetizer, Soup
Cuisine: American, Comfort Food
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 unit delicata squash Choose firm squash with smooth skin.
  • 1/3 cup diced yellow onion Softened in butter.
  • 1 tablespoon butter For softening onion.
  • 1.5 cups chicken broth Can substitute with vegetable broth.
  • 3/4 cup half and half Use whole milk for a lighter version.
Seasoning Ingredients
  • 4 leaves dried sage, crushed For flavor.
  • 1 teaspoon kosher salt Adjust to taste.
  • 1/4 teaspoon black pepper Freshly ground preferred.
  • 1/8 teaspoon cayenne pepper For a hint of warmth.

Method
 

Preparation
  1. Preheat the oven to 325°F. Wash and dry the delicata squash.
  2. Cut the squash in half lengthwise and scoop out the seeds.
  3. Place the squash halves cut side down in a baking pan and add water to cover the bottom by about 1/8 to 1/4 inch.
  4. Bake for 35 to 40 minutes or until fork-tender. Let it cool slightly.
Cooking
  1. Melt butter in a large saucepan over medium heat. Add diced onion and cook until softened.
  2. Scoop the baked squash flesh into the saucepan with the onion.
  3. Pour in the chicken broth and half and half. Add crushed sage, salt, pepper, and cayenne. Simmer for 15 to 20 minutes.
Blending and Serving
  1. Remove from heat and blend the soup in batches until smooth.
  2. Return the soup to the saucepan, gently warm it for about 5 minutes, stir, and adjust seasoning if needed.
  3. Serve warm.

Notes

Store leftover soup in an airtight container for up to 3-4 days. Freeze before adding half and half for best texture. Reheat gently.