Delicata Squash Soup with Crispy Kale

November 9, 2016



We grew quite a good amount of delicata squash in our garden this summer. They weren’t as tender as many I have bought from local stands or the farmers market. Ours had a pretty tough skin. Usually a delicata is so tender you can slice it up, roast it, and eat the skin and flesh together. I decided to make a soup more like a bisque with these squash for dinner tonight.


First I sliced open the squash into halves and scooped out the seeds. Then I roasted them on a sheet pan with garlic, avocado oil, salt. I let that cool then I scooped out the flesh for the soup and gave the skins to the chickens.


I roasted them for about 35 minutes at 425 degrees


I placed the flesh in a sauce pan, added organic whole milk and a little more salt to taste. Then I blended with an immersion blender until smooth. You can certainly use a non-dairy milk if you have sensitivities to dairy and you could eliminate the roasted garlic if you prefer.


We still have kale about 4ft tall hanging on in our garden. I picked a few small leaves of Tuscan kale and Portuguese kale and sliced them into ribbons. You can eliminate this part if you don’t like kale. I used it as a garnish. I sauteed the ribbons in 2 tsp of butter on medium high heat until the were just slightly dried out and crispy.


I garnished the hot soup with the crispy kale and it was a great snack after a hike. We have plenty left for dinner tonight, too. You can see the recipe below:

Delicata Squash Soup with Crispy Kale

3-4 Delicata Squashes

2 cloves garlic

2 TBS Avocado or Olive Oil

2 tsp salt to taste

2 cups of milk (non-dairy or organic whole milk)

3-4 leaves of kale of your choice

2 tsp butter


Slice the squash into halves and remove seeds. Rub the halves with oil, garlic, and salt. Place on a sheet pan and roast for approximately 35 minutes at 425 degrees or until fork tender

Let the squash cool then scoop the flesh into a sauce or soup pan. Add the milk and 1 tsp butter. You could sub for half milk or half broth.

Use an immersion blender to blend the soup until smooth. Add more salt to taste if needed.

Chiffonade the kale into ribbons. Heat 1 tsp of butter in a saute pan. Add the kale ribbons and toss until the kale is slightly dried out and crispy but not burnt. Garnish your soup with the kale and butter or salt to taste if you like.

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