creamy roasted delicata & yellow squash soup


While squash is a summer staple, soup doesn’t always seem to be on my radar given the hot temperatures of Texas summers. However, it’s been cooling off in Dallas recently and this soup was an absolutely delicious use of it from a recent Farmhouse Delivery box filled with assorted squash.  We paired it with a loaf of amazing sourdough bread from Slow Dough Bread Co. in Austin, TX (also available for delivery via Farmhouse).

The soup is simultaneously rich yet light and freezes beautifully for future use. I had honestly never eaten or cooked with delicata squash before this delivery from Farmhouse, but I’m definitely a fan. If you aren’t familiar with it either, you have probably seen it around–it’s the white/cream and green striped squash with dark orange flesh. PS: It’s absolutely fantastic simply roasted with olive oil, salt & pepper too!



  • 1 1/2 lbs. delicata squash
  • 1 1/2 lbs. yellow squash, sliced into 1/2 inch thick round slices
  • 1 Tbsp. extra virgin olive oil
  • sea salt & freshly ground black pepper
  • 2 Tbsp. unsalted butter
  • 1 medium onion, chopped
  • 2 Tbsp. fresh thyme leaves
  • 3 cups low-sodium vegetable or chicken stock
  • 1 1/2 cups heavy cream
  • Optional: a handful fresh herbs like parsley or chives for garnish
  • Optional: a loaf of crusty French bread or a good sourdough bread for serving alongside the soup


  1. For the squash: Preheat the oven to 300 degrees F. Using a sharp knife, cut your delicata squash in half lengthwise and use a spoon to remove the seeds. To a baking sheet lined with foil or parchment paper, add the delicata squash cut-side up along with the sliced yellow squash. Brush everything with the olive oil and sprinkle the squashes with sea salt & freshly ground black pepper. Roast for 40-45 minutes until very tender.
  2. For the rest: To an extra large skillet, add the butter and allow it to melt & start to sizzle over medium heat then add the chopped onion and thyme leaves. Cook over medium-low heat for 5-7 minutes until the onion has softened, but not browned.
  3. Once the squash has cooled, scrape out the flesh of the delicata squash into a bowl and add the yellow squash directly in there too. Discard the skins of the delicata squash. Add the squash to the skillet along with the stock and cream. Stir and allow everything to gently simmer together over medium-low for 20 minutes. In this time, the liquid should reduce by about 1/4.
  4. Either do this next part in batches or allow the skillet to cool for 30-45 minutes before pureeing. You can use a blender, food processor or immersion blender to puree the soup until smooth. At this point taste it and adjust your salt & pepper to taste. *I ended up adding about another 1/2 tsp. sea salt.
  5. Ladle the soup in bowls and garnish with freshly chopped parsley and/or chives, if using. Serve alongside a chunk of your favorite French or sourdough bread if desired. You can freeze any leftovers for future use too.

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