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Creamy Delicata Squash Soup with Crispy Sage – Easy & Kid-Approved

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A velvety, kid-approved delicata squash soup with crispy sage topping. No peeling required, budget-friendly, and ready in under an hour.

Ingredients

Scale
  • 2 medium delicata squash (about 2 pounds total)
  • 1 medium yellow onion, roughly chopped
  • 3 cloves garlic, smashed
  • 3 tablespoons olive oil, divided
  • 3 cups vegetable broth, low-sodium
  • 1/2 cup heavy cream
  • 1 tablespoon maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon nutmeg, freshly grated if possible
  • Salt and black pepper to taste
  • 12–15 fresh sage leaves
  • 2 tablespoons butter or olive oil
  • Optional garnishes: toasted pumpkin seeds, a drizzle of cream, or a sprinkle of red pepper flakes

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
  2. Wash the delicata squash well. Cut each squash in half lengthwise, scoop out seeds and stringy bits, then slice into 1-inch thick half-moons.
  3. Spread squash pieces on the prepared baking sheet. Add chopped onion and smashed garlic. Drizzle with 2 tablespoons olive oil, sprinkle with 1/2 teaspoon salt and black pepper. Toss to coat. Roast for 25-30 minutes, flipping halfway, until tender and caramelized.
  4. While squash roasts, heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add a pinch of salt and cook for about 30 seconds. Set aside.
  5. Transfer roasted squash mixture to the pot. Add vegetable broth, maple syrup, cinnamon, and nutmeg. Stir, scraping up browned bits. Bring to a gentle simmer, then reduce to low and cook for 5 minutes.
  6. Remove pot from heat. Blend with an immersion blender until smooth, or in batches in a regular blender (fill no more than halfway, hold lid with a towel). Return blended soup to pot.
  7. Stir in heavy cream until fully incorporated. Taste and adjust seasoning. Heat gently over low heat, but do not boil.
  8. In a small skillet, heat 2 tablespoons butter or olive oil over medium heat. Add sage leaves in a single layer. Cook for 15-20 seconds per side until dark green and crispy. Transfer to a paper towel-lined plate and sprinkle with a tiny pinch of salt.
  9. Ladle soup into bowls, top with crispy sage leaves and optional garnishes. Serve immediately.

Notes

Don’t skip roasting the squash—it concentrates flavor. Smash garlic cloves whole to prevent burning. Blend hot but carefully. Taste and adjust seasoning before serving. Make sage leaves right before serving for maximum crispiness. If soup is too thick, thin with extra broth or milk. If too thin, simmer uncovered to reduce.

Nutrition

Keywords: delicata squash soup, creamy squash soup, crispy sage, easy soup, kid-friendly soup, fall soup, winter soup, gluten-free soup

Find it online: https://flurpchef.com/creamy-delicata-squash-soup-with-crispy-sage-easy-and-kid-approved/