Switch up your fall soup game with this easy 30 minute delicata squash soup. It's vegetarian, hearty, and bursting with flavor. Serve it with a grilled cheese for a delicious cool weather dinner.
Here are a couple of my other favorite fall/winter soups: Curry Pumpkin Soup, Silky Sweet Potato Tofu Soup, Rice and Bean Soup, and Pumpkin Turkey Chili.
Table of contents
How will this delicata squash soup make your life easier?
Delicata squash is one of my favorite squashes because you don't have to peel it to eat it. The skin gets tender and soft when cooked, and it's even good in soup. You get to save prep time by not peeling it before making this easy delicata squash soup.
Try these other quick fall/winter recipes with squash/pumpkin in them: Butternut Squash Lasagna Rolls, Stuffed Squash with Rice, and this Warm Harvest Bowl.
What makes this soup so good?
- Delicata squash
- White beans
- Kale
- Carrot
- Celery
- Onion
- Olive Oil/Butter
- Garlic
- Italian seasoning
- Vegetable or chicken bouillon
- Lemon juice or apple cider vinegar
How do I make this squash soup?
Start making your delicata squash soup by chopping delicata squash. The first step is to cut off about 2 inches of squash, then stand the squash on the cutting board, cut side down.
Slice down the middle, to create two halves. Scoop out the seeds and then place both slices, long cut side down, on the cutting board. Here you'll cut about ¼ in half moons.
Next, cut each half moon into 5-6 pieces. The smaller you cut the squash, the quicker it'll cook.
Next prepare saucepan for your delicata squash soup. Place large saucepan over low heat. While pan is heating, prepare kale by peeling leaves off the stalk, wash it and chop it. Set aside.
Finely dice a carrot, celery, and onion. Cut into equal sized pieces. When saucepan is warm (not hot), add olive oil/butter to pan, then all vegetables (except kale), salt, and Italian seasoning. Arrange into one layer. Cook until onions are translucent.
Once vegetables are softened, add garlic, white beans, bouillon, and water to pan. Cover with a lid and simmer for about 15 minutes. Add chopped kale and lemon juice, stir together. Cook until kale is bright green.
Top your delicata squash soup with parmesan cheese and serve with a grilled cheese.
Expert Tips
- Delicata Squash skin can be eaten when cooked. I don't mind it at all, so I saved the step and kept it on. If you don't like it, peel it off before slicing.
- To save on dishes, I use a big saucepan to sautee the vegetables then make the delicata squash soup in it. It's not traditional, but it works.
- Swap the bouillon paste & water for 1 cup of vegetable or chicken broth + ½ c water if you don't have bouillon paste. (but also buy bouillon paste, it's a game changer for solo cooks)
FAQ
Yes, it's thin and softens up when cooked. It's great in this delicata squash soup, roasted, or cooked other ways. Definitely no need to peel this hard to peel squash.
Delicata squash has a pretty mild sweet flavor. It's like a milder sweet potato. The Vegetarian Food Bible describes it: sweet, with notes of butter, corn, and/or sweet potatoes. And that it has a creamy, firm texture. Great to make delicata squash soup.
Just like potatoes and onions, store in a cool, dry place. But I recommend refrigerating it after it's been cut into. Or make a big batch of delicata squash soup and refrigerate that for a few days, or freeze for months.
What can I make with leftover ingredients?
- Delicata squash: Simply roast it, like with these Roasted Winter Vegetables.
- Onion: You can use onion in lots of other recipes like this Instant Pot Chicken Fried Rice, Flat Iron Steak Fajitas, or these Fish Tacos with White Sauce.
- Carrot, beans, celery: Same as the onion, carrots can be added to lots of dishes like this White Bean and Farro Bowl or Instant Pot Chicken, Mushroom, and Wild Rice Soup
Did you make this delicata squash soup? Leave me a comment & rating to share how it turned out!
Delicata Squash Soup
Equipment
- cutting board
- knife
- Measuring cups, spoons
- Large saucepan
Ingredients
- 2 inches delicata squash
- ¼ cup white beans
- 1 large leaf kale
- ½ large carrot
- ½ stalk celery
- ¼ onion
- 1 teaspoon olive oil/butter
- ½ teaspoon garlic
- ¼ teaspoon salt
- ½ tablespoon Italian seasoning
- 1 teaspoon vegetable or chicken bouillon
- 1.5 cups water
- 1 teaspoon lemon juice or apple cider vinegar or more to taste
- parmesan cheese
Instructions
- Using a cutting board and knife, chop 2 in of delicata squash by cutting it down the center (to create two half moons), then scoop out the seeds. Slice each piece of squash into ¼ in pieces, then chop.
- Place saucepan over medium-low heat. While pan is heating up, remove leaves from kale stalk, wash, chop, and set aside. Finely dice remaining vegetables: ½ carrot, ½ stalk celery, and ¼ onion. Once vegetables are chopped, add 1 teaspoon butter to pan, then add all vegetables (including squash) except kale. Add ¼ teaspoon salt and ½ tablespoon Italian seasoning to vegetables. Stir together and cook until softened.
- Once vegetables are softened, add ½ teaspoon garlic, ¼ c white beans, 1 teaspoon bouillon, and 1.5 cups water to pan. Simmer for 15-20 minutes. Add chopped kale, 1 teaspoon lemon juice or apple cider vinegar to soup. Stir and cook until kale is bright green. Top with grated parmesan cheese. Serve with grilled cheese or a slice of bread.
Video
Notes
- Delicata Squash skin can be eaten when cooked. I don't mind it at all, so I saved the step and kept it on. If you don't like it, peel it off before slicing.
- To save on dishes, I use a big saucepan to sautee the vegetables then make the soup in it. It's not traditional, but it works.
- Swap the bouillon paste & water for 1 cup of vegetable or chicken broth + ½ c water if you don't have bouillon paste. (but also buy bouillon paste, it's a game changer for solo cooks)
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Angela says
I have one of these squash sitting on my counter right now. Can't wait to try this soup. It looks so delicious.
Rebecca says
oh yes, def try it!
Gail Montero says
Love that a bowlful of this delicious soup is like a meal on its own! Perfect!
Rebecca says
totally!
Taylor Kiser says
This is totally my kind of comfort food! So creamy and delicious!
Rebecca says
thanks!
Heidy says
This Delicata Squash Soup was so wonderful and filling. I made it with a simple salad and fresh bread, and it was a huge it at dinner. Everyone enjoyed it!
Rebecca says
great to hear
Michelle says
This looks fabulous, warm, and comforting for cold winter days.
Rebecca says
totally!
Selena says
I can’t wait to make this. I’m making for 3 so will need three Delicata Squash. Will that be enough soup for hearty eaters. I only have 3 from the farm. I happen to have a large green zucchini; can I add this or anything else or will it ruin the taste?
Rebecca says
great! Hi Selena, I used about 2 inches of delicata squash in a recipe for 1, so you could maybe even just use 1 larger delicata squash. But if you really like it, you can always add more, just add more liquid and spices so it's still soupy. And definitely, you can add additional vegetables, zucchini won't change the flavor much, I'd definitely recommend using whatever you already have. Let me know how it turns out!