This Roasted Delicata Squash Soup is an easy and hearty soup recipe for fall and is made with bone broth to add extra protein. Roasted delicata squash created sweet, creamy, golden squash soup, perfect for enjoying as a cozy meal.
Are you excited for the season of pumpkin soup? There is nothing more comforting than dipping a piece of bread into a warm bowl of soup on a chilly fall day.
If you want to change up your regular pumpkin soup recipe, try this delicata squash soup! The delicata squash has yellow flesh, creating sweet, flavorful, creamy, golden squash soup. Roasting delicata squash makes them even sweeter.
Squash soups are usually low in protein, but I made this recipe with bone broth to give it a protein boost, making this soup more satisfying and filling.
You can simply enjoy this soup with toast or make it a part of dinner by serving it with Kale and Quinoa Winter Salad with Pears and Pomegranate or Roasted Beets with Whipped Feta and Balsamic Glaze.
This recipe is dairy-free and can be easily made gluten-free and vegan.
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Ingredients
You only need a handful of wholesome ingredients to make this soup, as delicata squash brings so much flavor on its own! Plus, you’ll find that delicata squash is much easier to cut than pumpkin.
- Delicata Squash – Delicata squash has yellow flesh and is nutty, sweet, flavor-packed squash that almost tastes like a cross between sweet potatoes and chestnuts. No need to peel the skin, the pureed delicata squash is so creamy even with the skin.
- Onion – Make the soup even more flavorful.
- Garlic – Roast a whole head of garlic to add a kick to this soup.
- Chicken Bone Broth – A great source of protein and collagen! And it’s also good for gut health. But not all bone broth is made equal, so use high-quality bone broth made with simple ingredients. Make sure to use gluten-free products if you avoid gluten. My favorite is the ones from Bonafide Provisions.
- Hemp Seeds – This ingredient is optional but highly recommended! Hemp seeds are a great source of omega-3 fatty acids and plant-based protein. In fact, they are a complete protein, containing all nine essential amino acids. Plus, when you blend hemp seeds and liquid, it tastes like delicious hemp seed milk in the soup.
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper. Cut up the vegetables.
- On the prepared baking sheet, toss the sliced squash, onion, 1 tablespoon of oil, and a pinch of salt. Arrange squash and onion in an even layer. Use one half-size sheet pan or two quarter sheet pans to avoid overcrowding.
- Cut off the top of the garlic bulb. Place it on a piece of aluminum foil(See the note below if you’re worried about aluminum use in cooking) and drizzle the remaining ½ tablespoon of oil. Wrap up the garlic and place it on the side of the baking sheet. Bake them all together at 350°F for 30 minutes.
- Remove the pan from the oven. Put the aluminum foil wrapped garlic back in the oven and bake until soft, for 10-15 minutes. Remove garlic from the oven and let cool.
- In a high-speed blender(I used my Vitamix), transfer the cooked squash and onion along with bone broth and hemp seeds. Squeeze out the cloves of garlic from the skin into the blender. Blend until smooth.
- Transfer the soup to a pot and warm it up. Taste and add more salt if necessary.
- Divide the soup into soup bowls and top with your favorite garnish. I topped mine with yogurt, toasted walnuts, parsley, and black pepper.
Note: I placed parchment paper between aluminum foil and garlic to prevent aluminum from seeping into the garlic while cooking. More tips are in the FAQ section below!
Substitutions
- Broth – instead of bone broth, you can use vegetable broth or plant milk to make this recipe vegan.
Serving Suggestions
You can enjoy this soup on its own. I love eating leftover delicata squash soup for breakfast on chilly mornings during fall and winter. It’s so cozy!
But when you serve this as a dinner, sprinkle some croutons or serve with slices of bread. And top the soup with your favorite garnishes.
Garnish Ideas
- Herbs – chopped parsley, chives, fresh thyme, crispy sage.
- Cream and Yogurt – a swirl of heavy cream and a dollop of yogurt. Use coconut yogurt if you want to make this recipe vegan.
- Nuts and Seeds – roasted walnuts, sliced almonds, and pumpkin seeds.
- Black pepper – freshly cracked is the best!
Equipment
- Baking sheet
- Aluminum foil and parchment paper
- Blender(I use Vitamix, perfect for making creamy soup)
- Pot
Storage
Keep the leftover soup in an air-tight container and store in a fridge.
This soup stands up well to freezing too.
FAQ
Worry about aluminum seeping into food while cooking? Your concern is valid and cooking with aluminum foil can result in seeping aluminum into food, even though the risk to your health is still unclear.
If you want to avoid extra aluminum in your food, place parchment paper(not wax paper!) between the food and the foil.
Alternatively, you can just use parchment paper to wrap the garlic and tie the ends with kitchen twine to make a little sack for roasting.
The foil is for keeping the garlic from drying out. So if you want to avoid the one-time use of aluminum foil or parchment paper entirely, you can use an oven-safe container, like a small baking dish with a lid, to create a closed space for garlic.
Alternatively, you can place a garlic cut side up on a baking sheet, drizzle olive oil, and place a small oven-safe cocotte upside down to cover the garlic.
Related
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Simple High Protein Roasted Delicata Squash Soup with Bone Broth
Ingredients
- 1½ lb delicata squash(2 small or 1 large delicata squash) seeded and sliced
- ½ onion sliced
- 1½ Tablespoons extra virgin olive oil divided
- 1 whole garlic bulb papery skin removed
- 2 cups chicken bone broth
- 2 tablespoons hemp seeds optional
- Sea salt
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- On the prepared baking sheet, toss the sliced squash, onion, 1 tablespoon of oil, and a pinch of salt. Arrange squash and onion in an even layer. Use one half-size sheet pan or two quarter sheet pans to avoid overcrowding.
- Cut off the top of the garlic bulb. Place it on a piece of aluminum foil and drizzle the remaining ½ tablespoon of oil. Wrap up the garlic and place it on the side of the baking sheet. Bake garlic and vegetables all together at 350°F for 30 minutes.
- Remove the pan from the oven. Put the aluminum foil wrapped garlic back in the oven and bake until soft, for 10-15 minutes. Remove garlic from the oven and let cool.
- In a high-speed blender, transfer the cooked squash and onion along with bone broth and hemp seeds. Squeeze the cloves of garlic from the skin into the blender. Blend until smooth.
- Transfer the soup to a pot and warm up the soup. Taste and add more salt if necessary.
- Divide the soup into soup bowls and top with your favorite garnish. I topped mine with yogurt, toasted walnuts, parsley, and black pepper.
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