Vegan Cream of Delicata Squash Soup


On a brisk October day, I was doing some errands around Boulder and saw that the Farmer’s Market was having its final Wednesday of the season. On a whim, I bought a couple of delicata squash’s along with heaps of kale, broccoli, and other veggies. I have never tried making a puree of delicata squash for soup, but my experiment proved to be one of the tastiest (and simple!) soups I have ever made.

To make this soup you will need a food processor or high-powered blender (such as a Blendtec or Vitamix)*. This recipe uses a new product from Nutiva called Organic Refined Coconut Oil. I love this oil because it has all the nutritional and cooking benefits of coconut oil, without the coconut taste making it much more versatile.

Delicata Squash

Now on to the recipe…

Ingredients: 2 medium sized delicata squash Approx. 2 cups unsweetened plain almond milk (depending on desired consistency) Sea salt to taste 1 Tbsp Nutiva refined coconut oil

Instructions: 1. Rinse and scrub the delicate squash. 2. Cut off the ends of the squash and slice the squash into quarters. 3. Place the quarters in a steamer. Steam until tender. 4. Scoop and remove seeds out of the quarters. 5. Combine all of the ingredients in the food processor or blender. 6. Blend until smooth and all the skin of the squash has been well blended. 7. Garnish with sautéed broccoli or kale if desired.

*If you only have a regular blender, make sure to skin the squash first.