Soups & Drinks

Delicata Squash Soup with Garlic and Rosemary

Name: Delicata Squash Soup with Garlic and Rosemary
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6
Ingredients: 2 medium delicata squash, halved and seeds removed; 1 medium onion, chopped; 1 carrot, chopped; 1 head of garlic, roasted; 1 tablespoon olive oil; 4 cups vegetable broth; 2 fresh 2–3 rosemary sprigs; ½ teaspoon salt; ¼ teaspoon black pepper; Pinch of nutmeg; ½ cup heavy cream or coconut milk; Toasted pumpkin seeds; Drizzle of olive oil or cream for serving

Servings: 6 Total Time: 55 mins Difficulty: Beginner

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Introduction

Delicata squash is one of the most underrated gems of the fall harvest. Unlike butternut or acorn squash, its thin, edible skin makes it easy to prepare, and its flavor is naturally sweet, nutty, and buttery. This Delicata Squash Soup with Garlic and Rosemary transforms this seasonal squash into a velvety, aromatic soup infused with roasted garlic and the earthy fragrance of fresh rosemary.

The result is a nourishing bowl of warmth that feels both rustic and elegant. It’s perfect for cozy weeknight dinners, autumn gatherings, or as a refined starter for holiday meals.

Why I Love This Recipe

I love this recipe because it highlights delicata squash’s unique qualities. The squash’s natural sweetness pairs beautifully with the savory depth of roasted garlic, while rosemary adds a fragrant herbal note that makes the soup taste sophisticated without much effort. Unlike heavier cream-based soups, this version is light yet creamy, thanks to pureed vegetables.

It’s a dish that feels wholesome and comforting while still being impressive enough to serve at a dinner party. Plus, it’s naturally gluten-free and can be easily adapted to be vegan.

Why It’s a Must-Try Dish

Showcases delicata squash’s unique flavor.
Simple and healthy – minimal ingredients, big flavor.
Comforting yet elegant – versatile enough for everyday or entertaining.
Easy to prepare – no peeling needed since delicata squash skin is edible.
Customizable – add cream for richness or keep it light and vegan.

Recipe Information

Preparation Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Servings: 6 bowls
Calories per Serving: ~200 kcal
Cuisine: American
Course: Soup, Starter, Light Main

Ingredients

For the Soup:

2 medium delicata squash, halved and seeds removed (skin left on)
1 medium onion, chopped
1 carrot, chopped
1 head of garlic, roasted (about 8–10 cloves)
1 tablespoon olive oil (plus more for roasting)
4 cups vegetable broth (or chicken broth)
2–3 fresh rosemary sprigs (or 1 teaspoon dried)
½ teaspoon salt (adjust to taste)
¼ teaspoon black pepper
Pinch of nutmeg (optional, for warmth)

Optional Additions:

½ cup heavy cream or coconut milk (for creaminess)
Toasted pumpkin seeds (for garnish)
Drizzle of olive oil or cream for serving

Simple Cooking Directions

Roast squash and garlic.
Sauté onion and carrot.
Add roasted squash, garlic, broth, and rosemary.
Simmer until tender.
Blend until smooth and creamy.
Garnish and serve warm.

Step-by-Step Preparation

Step 1: Roast the Squash and Garlic

Preheat oven to 400°F (200°C).
Halve the delicata squash lengthwise, scoop out seeds, and place cut-side down on a baking sheet. Drizzle lightly with olive oil.
Slice the top off a head of garlic, drizzle with olive oil, wrap in foil, and place on the same baking sheet.
Roast for 30–35 minutes, until squash is tender and garlic cloves are soft.

Step 2: Prepare the Base

In a large soup pot, heat 1 tablespoon olive oil.
Add chopped onion and carrot; sauté for about 5–7 minutes, until softened.

Step 3: Add Squash and Broth

Scoop roasted squash flesh into the pot (you can keep the skins since delicata skin is edible and blends smoothly).
Squeeze roasted garlic cloves out of their skins into the pot.
Add broth, rosemary, salt, pepper, and nutmeg (if using).

Step 4: Simmer

Bring to a boil, then reduce heat and simmer for 10–15 minutes to let flavors meld.

Step 5: Blend

Remove rosemary sprigs.
Use an immersion blender to puree until smooth (or transfer to a blender in batches).
Stir in cream or coconut milk if desired.

Step 6: Serve

Ladle into bowls.
Garnish with olive oil drizzle, cream swirl, or pumpkin seeds.

How to Serve

Serve hot in bowls as a starter or light main.
Pair with crusty bread, sourdough, or a grilled cheese sandwich.
Elegant for dinner parties when garnished with cream swirls or fried rosemary leaves.

Additional Recipe Tips

No need to peel delicata squash — the skin blends beautifully and adds fiber.
Make it richer with a splash of cream or butter at the end.
Double the batch — this soup freezes very well.
Boost flavor with a splash of white wine or apple cider when simmering.

Variations

Spicy Kick: Add a pinch of cayenne or chili flakes.
Apple Twist: Add 1 chopped apple when simmering for extra sweetness.
Nutty Garnish: Top with toasted walnuts or pecans.
Vegan: Use coconut milk instead of cream and olive oil for roasting.

Freezing and Storage

Refrigerator: Store in airtight container for 4–5 days.
Freezer: Freeze for up to 3 months.
Reheating: Warm on stovetop, adding a splash of broth or water if too thick.

Special Equipment Needed

Baking sheet (for roasting)
Large soup pot or Dutch oven
Immersion blender (or countertop blender)
Foil (for roasting garlic)

Conclusion

Delicata Squash Soup with Garlic and Rosemary is a soul-warming bowl of comfort that celebrates fall flavors in the best way. The sweetness of delicata squash, the richness of roasted garlic, and the aromatic depth of rosemary make this soup a standout dish. Whether you’re looking for a healthy weeknight dinner, a holiday starter, or a meal-prep friendly soup, this recipe is both simple and elegant.

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