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Roasted Delicata Squash Soup

Roasted Delicata Squash Soup
Recipe Date:
November 6, 2016
Cook Time:
Imperial (US)
  • 2 lbs Delicata squash (4C Squash 1/4 inch rings)
  • EVOO
  • 2 tbsps Honey
  • 1 tbsp Ras al hanout
  • 3 Apples, diced
  • 2 Parsnips, diced
  • 6 Sage leaves
  • 1 tbsp Walnut oil (optional)
  • 1/4 cup Crème fraiche

Serves: 6

Preheat oven to 425 degrees.

Place sliced squash in a medium size bowl and toss with EVOO, ras al hanout, salt and honey. Roast for 20 minutes until lightly golden and soft. Place squash in a medium size pot. Cover with water, sage, diced apple and diced parsnip and bring to a simmer. Cook until parsnips are tender. Place soup into blender and puree until smooth. Strain into separate pot using a medium size straine. Adjust with water to desired thickness and season with walnut oil, salt and pepper.

Garnish with crème fraiche and a sprinkle of ras al hanout when serving.

Take a look at our recommended pairing below.