This curried delicata squash soup is comfort in a bowl. It combines the flavors of roasted squash with warm spices and creamy yogurt for the ultimate cozy fall soup. It's an easy recipe that's ready in less than an hour, perfect to warm you up on chilly nights!
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With the temperature starting to drop, one thing I'm excited about is soup season! Nothing beats a warm bowl of roasted squash soup or homemade chili.
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📖Why My Recipe Works
Roasted Squash- I roasted the squash upside down, which helped caramelize the edges for a nice flavor. It also allowed the squash to steam, making the cooking time quicker, about 20-30 minutes.
🧾Ingredient Notes
- Delicata Squash- I recommend using delicata squash as it has a naturally sweet flavor and tender flesh. But this recipe will also work with any type of winter squash, like butternut squash or acorn squash.
- Chicken Stock- Vegetable broth will also work great.
- Olive Oil- You can also use avocado oil or even butter for a richer flavor.
- Madras Curry Powder- It's bold and spicier than regular curry powder. If you don't have it, you can use regular curry powder.
- Garam Masala- I used garam masala because it's a mix that has all the warm flavors we want in our soup without having to add individual spices.
- Yogurt- Yogurt is a great addition to the soup because it's reminiscent of Indian curries, but you can also swap it with coconut milk.
⏲️How to Make Roasted Delicata Squash Soup
- Cut the squash lengthwise and remove the seeds. Save them for later to make the toasted squash seed garnish.
- Brush both sides of the squash with olive oil and salt to infuse it with flavor and help cook it evenly.
- You're roasting the squash cut-side down on the baking sheet so that the edges get caramelized and the insides steam. This adds a rich and sweet flavor to the squash. Roast just until it's fork tender, about 30 minutes.
- Let the squash cool slightly before scooping the flesh. Use a spoon to slide under the flesh and gently work your way around the edges. Make sure to remove any stringy bits for a smoother texture in the soup.
- Stir the roasted squash flesh into the sautéed onions, garlic, and spices to coat it well. This ensures the flavors are infused before adding the broth.
- If you're using a regular blender, let the soup cool for a few minutes. Puree the soup until you reach a smooth consistency. Adjust by adding more chicken stock. Once you've reached your desired texture, add the yogurt, salt, and pepper to taste.
I prefer to toast the seeds with a little olive oil and salt to add as a garnish before serving. Microgreens or a little parsley or cilantro for garnish is lovely too.
🥗Make it a Complete Meal
This creamy soup goes well with classic southern GF cornbread or gluten-free crescent rolls for scooping. To make it a complete meal, serve it as an appetizer for fall favorites like roast turkey, braised pork with apples, and shepherd's pie.
Expert Tip
- When toasting the spices, stir constantly to fully release and intensify the flavors.
- If using an immersion blender, move it slowly through the soup in circular motions to blend it evenly. Make sure it's fully submerged to avoid making a mess.
More Cozy Soup Recipes
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📖 Recipe Card
Curried Delicata Squash Soup
Ingredients
- 2 pounds Delicata squash 2-3 squash
- 1 large white onion diced
- 3 cloves garlic minced
- 2 Tablespoons olive oil divided
- 1 teaspoons Madras curry powder regular for less heat
- 1 teaspoons garam masala
- 3 cups chicken stock or vegetable broth
- 1 cup yogurt or coconut milk
Instructions
- Preheat oven to 400°F. Halve the squash lengthwise, remove seeds (see note).2 pounds Delicata squash
- Drizzle the squash with half the olive oil on both sides. Sprinkle with salt. Place squash cut-side down on a baking sheet. Roast for 30 minutes or until fork tender.2 Tablespoons olive oil
- While the squash is roasting, add the remaining oil to the stockpot and warm over medium-low heat. Add the onion and saute for 7 minutes or until soft. Add the garlic, curry powder and garam masala. Cook for 60 seconds until fragrant.1 large white onion, 3 cloves garlic, 2 Tablespoons olive oil, 1 teaspoons Madras curry powder, 1 teaspoons garam masala
- Scoop out squash flesh and add to the pan. Add the stock and bring to a simmer. cook for 10 minutes. Blend until smooth, working in batches.3 cups chicken stock
- Adjust consistency with more broth as needed. Stir in yogurt and salt and pepper to taste.1 cup yogurt
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