Laurie and Will Moore are some of my favorite farmers. They started the Freedom Farmers Market along with Charlotte and Wes and are just lovely, lovely people.
They published this recipe in their weekly e-newsletter today and I am sharing with you exactly as they wrote it: (And a note – if the delicata peel is a little rougher than you think you want to eat, just use a peeler to remove that part of the peel. The rest will be tender and delicious.)
Ingredients:
1 medium Delicata squash 4 cups chicken broth 1 large potato 1 medium onion garlic (optional) sherry vinegar cream
Preparation:
We are happy to share a recipe from one of our Members this week, it might just be the easiest soup recipe we have ever tried! Many Thanks to Elles Taddeo, her delicious Delicata Soup will be a staple for us now on the farm. Not ready for soups just yet? This one is great to “put up” too, if you find you have more Winter Squash than you can eat at the moment! We love to freeze portions of soups for easy warm-ups on busy days and this one is perfect for doing just that.
Wash 1 medium Delicata Squash very well (you may need to scrub it a bit). Trim off the stem end and cut the squash in half lengthwise. Do not remove the seeds: roast the whole thing, skin and seeds and all, in a 350 degree oven for 20-30 minutes. Allow to cool so you can handle the squash, then cut into pieces. While the squash is roasting simmer in a soup pot 4 cups Chicken Broth, one large Potato (cut into chunks), 1 medium onion and garlic if you like. Then everything goes into the Vitamix* with a good dollop of sherry vinegar and a dollop of cream. The seeds give it a yummy nutty taste. Yummy and easy!
*We don’t have a Vitamix at the Farm but our trusty blender did a good job, just had to puree a bit longer. The Vitamix will make a much silkier texture. Also we seasoned with salt and pepper and a grate of fresh nutmeg. It was really, really good. Since she sent us the recipe Elles said she tried the same technique with Butternut Squash with great results!