Delicata Squash & Leek Soup

Friday, October 18, 2013

Ahhh, fall is in the air of our small mid-western town.  With cooler temps and rainy days in the forecast, it seems like the perfect time to make use of some of our CSA favorites: leeks, delicata squash and broccoli.  Combined in a light soup, these farm fresh faves are the hit of any rainy day menu. 

The secret of this recipe is in the delicate, sweet, 'delish' flavor of roasted delicata squash.  It takes a bit more time to roast the squash, but ohhh it's worth it for the added flavor.  This mom made use of the baking time to get in a quick run before adding the finishing touches.

Delicata Leek Squash Soup:

  • 3 delicata squash
  • 2 leeks 
  • 2-3 c fresh broccoli
  • 2 c chicken/vegetable broth
  • 1/4 - 1/2 tsp thyme
  • 1/2 c heavy cream
  • unsalted butter
  • salt & pepper
  • sour cream (for garnish)


Cut each delicate squash in half lengthwise and remove seeds.  Place cut side down in a baking dish drizzled with a little macadamia oil, cover with aluminum foil and bake in a 350 degree oven until soft -- approximately 35-40 minutes.  While the squash is roasting, clean and chop the leeks and broccoli. 

Melt butter in a soup kettle, add cut leeks and thyme to taste.  Sauté on medium until leeks are soft and just turning golden brown.  Add broth to the kettle and bring to a simmer. 

Meanwhile, scoop the squash out of the skin with a metal spoon.  Be careful as the skin on the delicata squash tears easily when cooked.  Add the roasted squash to the leek, thyme, and broth.  In a food processor, blend ingredients until they are smooth and creamy.

Add cream and cut broccoli, then let simmer for another 7-10 minutes.  Add salt and pepper to taste and EnJoY!

We garnished with sour cream and shredded cheese.

Note: If you're not a big broccoli fan, you can omit the broccoli and the soup will still taste delish!

(This is a guest blog post from non-other-than my mom!! Recipe, directions, and pictures all done by her!)

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