delicata squash soup

You know butternut squash. You love butternut squash soup. And don’t get me wrong, it’s my fav. But…

have you tried a delicata squash soup? Because, let me tell you… you must.

And if you don’t, I’m totally doing you a disservice.

Ingredients:

3 delicata squash, peeled, seeded, and sliced

2 pears, pitted and chopped

2 leeks, white and light green parts, halved, sliced, and rinsed

2 large cloves of garlic, peeled and smashed

3 sprigs of tarragon

2 Tbsp evoo

1 tsp salt

Directions:

Preheat oven to 450.

Toss all ingredients together and lay out on a parchment covered baking sheet.

Roast for 30 - 40 minutes, tossing occasionally, until squash is easily pierced by a fork.

Remove from oven and add all ingredients to a vitamix or food processor. Blend until completely puréed.

You can eat as is, or you can top with bacon and/or sour cream if you want to add in dairy and meat.