Have you heard of the Delicata or Sweet Potato Squash?
It’s much sweeter than the other squash relatives and the taste reminds me of a mix of sweet corn, and pumpkin.
Today, I’m roasting, blending and simmering it up in my T-Fal 4qt Dutch Oven from their Stackables 10pc Set and whipping up this creamy dairy free soup!
Side note, how gorgeous is the sleek glass lid?!?! Prime real estate in my kitchen is finding a vacant shelve and this T-Fal Stackable 10pc Set has just moved in, taking up minimal space making it perfect for small space storage.
Want the recipe? Keep scrolling.
Golden Delicata Squash Soup with Roasted Garlic Chickpeas
Prep Time: 5 minutes
Cook time: 30 minutes
Total Time: 35 minutes
Serves: 2
Author: Mary Mammoliti / Kitchen Confession
INGREDIENTS
1 delicata squash, cut in half and seeds removed
1 large can of chickpeas (garbanzo beans), drained, rinsed and dried
4 tsp olive oil, divided (plus more to caramelize the onions)
1 medium yellow onion, roughly chopped
3 cloves garlic, minced
1 cup vegetable stock (or chicken stock)
1 tbsp garlic powder
1 tsp onion powder
1/2 tsp cayenne
Salt and Pepper to taste
INSTRUCTIONS
Preheat your oven to 400 degrees F.. Cut your delicata squash in half lengthwise and using a spoon scoop out the seeds. Place each half on a baking sheet, and drizzle 2 teaspoons of olive oil over top each fleshy side then sprinkle with salt and pepper. Flip each half cut side down on the baking sheet and roast for 30 minutes or until fork tender.
Toss your drained, rinsed and using a paper towel pat dry the chickpeas to remove some of the moisture and pour them into a bowl. Add the remaining 2 teaspoons of olive oil, garlic powder, onion powder and cayenne until evenly coated. Spread the coated chickpeas onto another baking sheet and roast at the same time as the squash for 20 minutes., mixing the chickpeas halfway to avoid burning them.
While everything is roasting in the oven, roughly chop the onion, mince the garlic. Add a generous amount of olive oil to a large skillet and cook the onions on medium to low heat until soft, fragrant and caramelized - about 5-8 minutes. Add your garlic once the onions are done and cook for a few seconds (careful not to burn). Set aside.
Once your delicata squash is done roasting, let it cool for a few minutes until it’s comfortable to handle and then roughly chop it up. Add your chopped delicata squash, the onions and garlic and the vegetable stock to a heat-safe blender. Blend until creamy and smooth, adding more vegetable stock if needed.
Pour the blended soup to a large pot if desired and let it simmer and heat on the stove until warmed through. Top with the roasted chickpeas and enjoy!
