DELICATA SQUASH AND FENNEL SOUP
WOW, that's what I want to say about this squash. I have only just discovered it and I'm thinking it might be better than butternut squash! The flavor is even richer and the texture more creamy than butternut and I don't say that lightly.
Delicata squash is cream colored, oblong and has green stripes. It has a high sugar content and each squash is 1-3 pounds each which makes it smaller than most squash. These lovely squash are easy to cut, easy to clean and easy to peel. When roasting this squash and through its caramelization you can almost get a sweet potato flavor. I will be using this squash many more times through out fall and winter. I paired it with another favorite of mine, fennel.
Get ready for your taste buds to explode with delight!
Delicata squash is cream colored, oblong and has green stripes. It has a high sugar content and each squash is 1-3 pounds each which makes it smaller than most squash. These lovely squash are easy to cut, easy to clean and easy to peel. When roasting this squash and through its caramelization you can almost get a sweet potato flavor. I will be using this squash many more times through out fall and winter. I paired it with another favorite of mine, fennel.
Get ready for your taste buds to explode with delight!
|
Ingredients:
2 large or 3 medium Delicata Squash- seeded and halved 1 red sweet onion diced 2 large celery stalks chopped 1 Fennel Bulb with green tops- heart removed, chopped 2 sprigs rosemary removed from stems drizzle olive oil 4 cups vegetable stock 1/2 cup coconut milk salt and ground pepper to taste |
|
Directions:
Place squash upside down in a preheated oven at 350 degrees in an 1/8 inch of water for 30 minutes, cool. In a large soup pot drizzle olive oil and onion, celery and fennel. Cook until soft stirring occasionally. Scape the squash out of the flesh and add to soup. Add the stock, coconut milk and rosemary. Cook over medium heat for 20-25 minutes. Puree the soup in blender or food processor. Add salt and pepper to taste and serve. Top with fresh rosemary or fresh fennel greens. |
This is one of my new favorites. I hope you love it as well.
To your good health,
Jan
To your good health,
Jan
