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.