This delicata squash soup is creamy and rich in flavor. The pop of pesto brightens the dish and the pistachios add nuttiness and crunch. It's the perfect starter soup for a warming fall dinner., June 2021


Credit: Caitlin Bensel

Recipe Summary

20 mins
1 hr 15 mins


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400°F. Line a large rimmed baking sheet with parchment paper. Brush cut sides of squash evenly with 1 tablespoon oil. Place the squash halves, cut-side up, on the prepared baking sheet. Roast until tender, about 30 minutes. Let stand until cool enough to handle, about 10 minutes. Using a spoon, remove the squash flesh from the shells; transfer to a medium bowl, along with any drippings from the baking sheet. (Discard the squash shells.)

  • Heat the remaining 1 tablespoon oil in a large pot over medium heat. Add shallots, garlic and cumin; cook, stirring often, until tender and translucent, 4 to 5 minutes. Increase heat to medium-high. Add the roasted squash-dripping mixture, broth, water and salt; bring to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer until the squash is very tender, about 10 minutes. Remove from heat.

  • Using an immersion blender, process the soup in the pot until smooth with no chunks remaining, 1 to 2 minutes. (Use caution when blending hot liquids. Alternatively, pour half the soup into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 1 minute. Transfer to a clean saucepan. Repeat the process with the remaining soup.)

  • To serve, ladle 1 cup soup into each of 8 bowls; swirl 1/2 tablespoon pesto into each soup. Sprinkle each with 1 tablespoon pistachios.


Parchment paper

Nutrition Facts

1 cup soup & 1/2 Tbsp. pesto
192 calories; fat 10g; cholesterol 2mg; sodium 337mg; carbohydrates 22g; dietary fiber 4g; protein 5g; sugars 10g; saturated fat 2g; vitamin a iu 7076IU; potassium 147mg.