I received delicata squash from my CSA a few weeks ago and immediately envisioned serving soup in them. It would be a great first course for Thanksgiving. The maple syrup, apple and rosemary play so magnificently off one another. For a vegan soup, use soy-based butter or all olive oil.
Caramelized Delicata Squash Soup
Time: About 20 minutes active; 90 minutes total
Price: About $9.75 total; $2.45 per serving
Nutrition (per serving):
Saturated fat: 3.3g
2 delicata squash, about 1.5 lbs total, halved with seeds removed
1 tart apple, like Granny Smith, quartered
4 tsp butter
4 tsp maple syrup
2 8" rosemary sprigs
1 Tbsp EVOO
2 small leeks, about 3/4-1 cup, sliced
4 garlic cloves, minced
1 tsp SnP
1 bay leaf
1/4 tsp ground cinnamon
2 cups stock
1. Preheat oven to 325 degrees. In a baking dish, lay squash halves cut side up and apple quarters. In each squash boat, put 1 tsp butter, 1 tsp maple syrup and half a rosemary sprig. Roast for 30 minutes, remove apple to cool, and then chop coarsely. Raise heat to 375 degree and roast squash 30 minutes more. Remove from oven and let squash cool slightly.
2. Meanwhile in a medium pot, heat EVOO over medium heat. Add leeks and cook 5 minutes until softened. Reduce heat to low and add chopped, cooked apple, garlic, SnP, bay leaf, and cinnamon.
3. When squash is cool enough to handle, pour butter-syrup mixture into soup along with rosemary sprigs. Then carefully scoop out the squash flesh leaving the rind in tact. Add flesh to soup pot with stock and bring to a boil. Remove from heat, remove bay leaf and rosemary sprigs. Puree with hand blender or in a food processor or blender. Ladle soup into squash boats, and serve hot.