Vegetable Squash Winter Squash Delicata Squash Delicata Squash Soup Be the first to rate & review! 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. By Megan Ginsberg Megan Ginsberg Megan Ginsberg is the Senior Editor for EatingWell. She has a keen eye for grammar, is always looking for new recipes to try and loves the satisfaction that comes from meal planning. Most of her 20-plus-year editing career has been focused on food-related content. EatingWell's Editorial Guidelines Updated on April 19, 2024 Reviewed by Dietitian Jessica Ball, M.S., RD Reviewed by Dietitian Jessica Ball, M.S., RD Jessica Ball, M.S., RD, is the senior nutrition editor for EatingWell. She is a registered dietitian with a master's in food, nutrition and sustainability. In addition to EatingWell, her work has appeared in Food & Wine, Real Simple, Parents, Better Homes and Gardens and MyRecipes. EatingWell's Editorial Guidelines Save Rate PRINT Share Close Credit: Caitlin Bensel Active Time: 20 mins Total Time: 1 hr 15 mins Servings: 8 Nutrition Profile: Soy-Free Vegetarian Egg-Free Gluten-Free Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 3 pounds delicata squash, halved lengthwise and seeded 2 tablespoons extra-virgin olive oil, divided 2 large shallots, thinly sliced 2 medium cloves garlic, smashed 1 teaspoon ground cumin 4 cups reduced-sodium vegetable broth 1 cup water ¾ tablespoon salt ¼ cup basil pesto ½ cup unsalted dry-roasted pistachios, chopped Directions 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. Equipment Parchment paper Recipe developed by Jasmine Smith Originally appeared: EatingWell.com, June 2021 Save Rate Print Nutrition Facts (per serving) 192 Calories 10g Fat 22g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size 1 cup soup & 1/2 Tbsp. pesto Calories 192 % Daily Value * Total Carbohydrate 22g 8% Dietary Fiber 4g 14% Total Sugars 10g Protein 5g 10% Total Fat 10g 13% Saturated Fat 2g 10% Cholesterol 2mg 1% Vitamin A 7076IU 142% Sodium 337mg 15% Potassium 147mg 3% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.