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Cozy Creamy Delicata Squash Soup: Easy 30-Minute Recipe

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This velvety, comforting soup features roasted Delicata squash blended with savory sage and a hint of garlic, topped with crispy sage leaves. It’s a quick, easy, and crowd-pleasing fall recipe that comes together in about 30 minutes.

Ingredients

Scale
  • 2 medium Delicata squash (about 2 pounds total)
  • 1 large yellow onion, roughly chopped
  • 4 garlic cloves, smashed
  • 3 tablespoons olive oil, divided
  • 3 cups low-sodium vegetable broth
  • ½ cup full-fat coconut milk
  • 1 teaspoon fine sea salt, plus more to taste
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon maple syrup (optional)
  • 15–20 fresh sage leaves
  • 2 tablespoons olive oil or butter (for crispy sage)
  • Flaky sea salt (for finishing)

Instructions

  1. Preheat oven to 400°F (200°C). Wash Delicata squash, cut off stem and bottom ends, slice in half lengthwise, and scoop out seeds. Cut each half crosswise into ½-inch thick half-moons.
  2. Toss squash slices with 2 tablespoons olive oil, ½ teaspoon salt, and a few grinds of black pepper. Spread in a single layer on a rimmed baking sheet. Roast for 20-25 minutes, flipping halfway, until tender and lightly caramelized.
  3. While squash roasts, heat remaining 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Add chopped onion and a pinch of salt. Cook 5-6 minutes until translucent. Add smashed garlic and cook 1 minute until fragrant.
  4. Add roasted squash to the pot. Pour in vegetable broth. Bring to a gentle simmer over medium-high heat, then reduce heat to low and cook 5 minutes.
  5. Blend soup until smooth using an immersion blender directly in the pot, or in batches in a regular blender (let cool 5 minutes first, fill no more than halfway, remove center cap, cover with towel).
  6. Stir in coconut milk and maple syrup (if using). Season with additional salt and pepper to taste. Keep warm over low heat.
  7. In a small skillet, heat 2 tablespoons olive oil or butter over medium heat. Add sage leaves in a single layer and cook 15-20 seconds per side until crisp and color deepens. Transfer to paper towel-lined plate and sprinkle with flaky sea salt.
  8. Ladle soup into bowls, top with crispy sage leaves, and drizzle with extra olive oil or coconut milk if desired. Serve immediately.

Notes

Don’t skip roasting the squash—it deepens the flavor. Watch the sage closely as it burns quickly. For a thicker soup, simmer uncovered after blending. The soup tastes even better the next day. Store crispy sage separately and make fresh before serving.

Nutrition

Keywords: Delicata squash soup, creamy squash soup, fall soup, easy soup recipe, 30-minute soup, vegan soup, gluten-free soup, dairy-free soup

Find it online: https://perkypan.com/cozy-creamy-delicata-squash-soup-easy-30-minute-recipe/