i love so many things about autumn, from the changing foliage and holiday lights to the seasonal excuse to throw pumpkin and maple into just about everything. i also can't get enough of how many different kinds of winter squash abound at the farmer's market.this is a great soup to use up any and all of those squash. i decided to go with delicatas for this version, but a pumpkin or acorn varietal would work just as well. this soup gets its depth of flavor from roasting the squash for a half hour before adding them to the pot. it also has a soothing, creamy texture thanks to a simple homemade cashew cream. below is the minimalist recipe you can start out with, but feel free to add in additional spices and herbs as desired. and of course, as with most soups, it tastes even better the day after once all of the flavors have spent some time melding.
roasted delicata squash soup
adapted from veganyumyum
3 delicata squash
1 tbsp oil for roasting
1 onion, minced
4 cloves garlic, minced
4 cups vegetable broth
1 tbsp fresh basil, chopped
salt and pepper to taste
for the cashew cream:
1 cup raw, unsalted cashews
1 cup vegetable broth
preheat oven to 400º F.
chop the ends off the squash. halve them and
scrape out the seeds. place on a baking sheet cut-side down and brush
lightly with oil. bake for 30-40 minutes until they are tender. flip them
midway through if you need to prevent burning.
meanwhile, make your cashew cream. throw
the cashews and brothin the blender and blend! let the blender run for 1-2 minutes
until very, very smooth. set cream aside.
remove squash from the oven.
in a large pot, sauté the onion and
garlic in olive oil over medium heat for 3-4 minutes, until translucent. add
the squash and using a spatula, break up the squash into chunks. add 4 cups of
veggie broth. bring to a boil then turn down the heat and let simmer for 20
minutes, covered.
using an immersion blender, blend away. add
half of the cashew cream and blend until very smooth. season with salt and more
pepper.
serve in bowls and top with some fresh
basil and a drizzle of cashew cream if you want.
