I’m a soup fanatic…to say it mildly.
Soup is a staple every week to make and have it for the family.
It is great a few nights a week as the main dish or even a side.
This is the perfect way to get your veggies in too.
Healthy, filling and you know exactly what is in it!
I’m completely obsessed with squash all year round.
Delicata was introduced to me from my parents. It will be something I will grow in my produce garden this year for sure.
It is up there with butternut squash in taste and flavor; Amazingly delicious.
4-5 Roasted Delicata’s
2 Granny Smith Apples peeled & diced
2T olive oil plus more
1/2 yellow onion chopped
1T sea salt plus more for sprinkling
3T fresh sage chopped
1T fresh rosemary chopped
1 C of Vegetable Broth -Homemade is best
2 1/2-3 cups of non flavored almond milk (start with 2 1/2 cups)
Set oven to 375
Slice the Delicata’s down the center
Put on a cookie sheet lined with parchment brush on lightly some olive oil and sprinkle with salt & pepper
Roast for 30-45 minutes
Caramelize onions with olive oil & salt in a large saucepan for 10-12 minutes on medium high
Stirring until completely Caramelized
Add the apples and sauté another 3-5 minutes -bring to a simmer/lowest heat.
Add broth and simmer while adding the Delicata
Let the delicata only cool to the touch
Scrape it into the soup
(The skin is soft)
Mix it around evening and add the herbs
Add only 1 cup of almond milk and bring to medium temp for another few minutes
Remove from hear and stir in the rest of the almond milk evenly
At this point you will need your blender and blend it in bunches then stir all together
Warm back up in a pan
You can add many different toppings. Here are a few of our favorites:
Pepitos, crumbled feta, Spicy italian saugage with fennel
It is just as delicious with no toppings!
Recipe created by: Tina Meade