This delicata squash soup is creamy and rich in flavor.
The pop of pesto brightens the dish and the pistachios add nuttiness and crunch.
It’s the perfect starter soup for a warming fall dinner.
Photo: Caitlin Bensel
Line a large rimmed baking sheet with parchment paper.
Brush cut sides of squash evenly with 1 tablespoon oil.
Place the squash halves, cut-side up, on the prepared baking sheet.
Roast until tender, about 30 minutes.
Let stand until cool enough to handle, about 10 minutes.
(Discard the squash shells.)
Heat the remaining 1 tablespoon oil in a large pot over medium heat.
Increase heat to medium-high.
Add the roasted squash-dripping mixture, broth, water and salt; bring to a boil over medium-high heat.
Reduce heat to medium-low; cover and simmer until the squash is very tender, about 10 minutes.
(Use caution when blending hot liquids.
Alternatively, pour half the soup into a blender.
Secure the lid on the blender and remove the center piece to allow steam to escape.
Place a clean towel over the opening.
Process until smooth, about 1 minute.
Transfer to a clean saucepan.
Repeat the process with the remaining soup.)
Sprinkle each with 1 tablespoon pistachios.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
