Delicata Squash Soup with Prosciutto and Parmesan Recipe
Delicata Squash Soup is a rich and creamy fall favorite that combines roasted delicata squash with savory prosciutto, garlic, thyme, cauliflower, and parmesan. This comforting soup is perfect as a holiday starter or for cozy dinners, delivering a smooth texture and flavorful depth.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Soup
- Method: Baking
- Cuisine: American
Ingredients
Soup
- 1 lb (453.59 g) whole delicata squash (about 1 large or 2 small)
- 2 tbsp olive oil, divided
- Salt and pepper, to taste
- 3 ounces (85.05 g) sliced prosciutto, chopped
- 1/4 cup (40 g) chopped onion
- 4 cloves garlic, minced
- 1 tsp fresh thyme leaves
- 8 ounces (226.8 g) frozen cauliflower
- 4 cups (946.35 ml) chicken broth
- 1 ounce (28.35 g) parmesan cheese, grated
- 1/4 cup (57.5 g) sour cream
Instructions
- Preheat and Prepare Squash: Preheat the oven to 400ºF. Trim the ends of the delicata squash and cut it in half lengthwise. Scoop out the seeds to prepare for roasting.
- Roast the Squash: Place the squash halves cut side up in a baking dish. Brush lightly with 1 tablespoon of olive oil and season with salt and pepper. Roast for 15 to 20 minutes until the flesh is soft and lightly browned. Remove from the oven and let cool.
- Sauté Prosciutto: Heat the remaining 1 tablespoon of olive oil in a Dutch oven or large soup pot over medium heat. Add the chopped prosciutto and sauté until crispy, about 3 minutes. Use a slotted spoon to transfer it onto a paper towel-lined plate to drain.
- Sauté Aromatics: In the same pot, add the chopped onion, season with salt and pepper, and sauté until tender, about 3 to 5 minutes. Add the minced garlic and fresh thyme leaves, cooking for an additional minute to release their flavors.
- Add Squash and Cauliflower: Scoop the roasted delicata squash flesh from the skins into the pot. Add the frozen cauliflower and stir to combine.
- Simmer Soup: Pour in the chicken broth and bring the mixture to a boil. Reduce heat to a simmer and cook for 15 minutes, or until the cauliflower is tender.
- Blend the Soup: Carefully transfer the soup to a blender and blend until smooth, or use an immersion blender directly in the pot for convenience. Return the smooth soup to the pot over low heat.
- Finish with Cheese: Stir in the grated parmesan cheese until melted and combined. Warm the soup to your desired temperature.
- Serve: Ladle the soup into bowls and add dollops of sour cream. Garnish with crispy prosciutto, fresh thyme leaves, and pepitas if desired for added texture and flavor.
Notes
- Storage Information: Store soup in an airtight container in the refrigerator for up to one week.
- Freezing: This soup can be frozen for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop before serving.
- To keep it vegetarian, omit the prosciutto and use vegetable broth instead of chicken broth.
- Use an immersion blender to blend directly in the pot to reduce cleanup.
