Delicata Squash Soup for One
Switch up your fall soup game with this easy 30 minute delicata squash soup. It's vegetarian (vegan if you want!), hearty, and bursting with flavor. Serve it with a grilled cheese for a delicious cool weather dinner for one.
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Servings: 1 person
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 inch 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 inch 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 cup 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.
Notes
- You can peel your delicata squash or leave the peel on it. Either way. It's edible.
- Use chicken or vegetable broth OR bouillon paste and water. Bouillon paste is a game changer for solo cooks.
- Other great add-ins: green onions, fresh herbs, shrimp, tofu pieces, chicken, Italian sausage, breadcrumbs, etc.
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