Maple-Pecan Delicata Soup
When cruising around our local farmer market recently, I was introduced to a Delicata squash ! What a find! If you like butternut squash soup, you'll love this because it eliminated the need of peeling! Often called the sweet potato squash, its flavor is not as rich as butternut, but its taste is more on the sweet side.
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Ingredients
- 1 delicata squash seeded, sliced, halved
- 1/3 c chopped pecans
- 2 T pure maple syrup
- 1 T extra virgin olive oil
- 2 c vegetable broth-more if needed Better than Bouillon brand
- 1/2 t Kosher salt
- 1/4 t freshly ground black pepper
Garnishes
- pecan bits
- goat cheese crumbles
Instructions
- Slice off top and bottom of squash after rinsing off. Set it vertically on a cutting board and slice it halfway straight down.
- Remove seeds and stringy mass. A spoon as well as a metal melon baller scoop were quite helpful.
- Slice each half into half rings. Remove any excess strings with tools mentioned above. Place onto a rimmed baking sheet lined with foil.
- Over the squash. sprinkle the chopped pecans and drizzle with the maple syrup and olive oil. Toss with a rubber spatula.
- Bake at 400°F for 30-35 minutes. Remove pan to cooling rack for a bit.
- Gather squash mixture into the middle of the foil so you can lift it up from the sides and funnel it more easily into the blender or food processor.
- Add 1 cup of the broth. Place top on blender and blend/puree. Add the rest of the broth with the salt and pepper. Blend again.
- Adjust taste to your preference and add more broth to achieve your desired consisitency. Squash sizes vary so more may broth may be required.
- Serve up in a small serving dish(ramekin) with a sprinkle of pecan bits and crumbled goat cheese. Perfect!