This delicata squash soup is easy to make and tastes delicious, especially topped with curried chickpea & onions. Perfect for lunch on a cold day.
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You might find it a little odd to know that despite the fact I write this blog week after week, and am fairly organized in planning what I post, I frequently don't know what I'm eating for lunch.
Especially at the weekend, somehow, unless I specifically want to make something I am looking to post, I usually think about it a few minutes before.
Part of the reason is that we often go to a park or museum so we may eat out or take a packed lunch. Or at least that's what I like to tell myself, I guess.
However recently, we have had more days at home over lunch. One of my go-tos this time of year is soup and this delicata squash soup was a delicious recent creation.
Using delicata squash
Delicata squash is a squash I am newer to, but it's one I have grown to love and use in various ways. It has a lovely mellow, slightly sweet flavor and best of all, it's easy to prepare as you don't need to peel it. The skin is relatively thin and edible.
We loved it roasted and served with roast meats or added to salads, but this delicata squash soup is definitely another easy way to enjoy it.
How to make this delicata squash soup
This soup really could hardly get easier as all you do is:
- Cut the squash in half lengthwise and remove the seeds.
- Place cut side down on a baking sheet and roast it until tender.
- Blend it up with some stock and that's it for the soup.
For the topping:
- Cook the onions in a little oil until soft and lightly caramelized.
- Add the chickpeas and curry powder and cook a little more before adding it to your soup.
This delicata squash soup is easy to make, smooth and tasty. The chickpeas and onions add a touch of warmth, as well as a nice contrast in texture. The soup has a relatively mild taste with all the creaminess you'd expect from a squash soup, without any cream (in fact it's vegan).
So add some brightness to your day and make some soon!
Looking for more smooth squash soups? Try these!
- Roasted apple and acorn squash soup
- Easiest lemongrass squash soup
- Butternut squash soup with apple, sage and thyme
- Plus get more seasonal inspiration in the fall recipes archives.
Delicata squash soup with curried chickpeas and onions
- 14 oz delicata squash 400g (1 squash)
- ½ onion
- 2 tablespoon vegetable oil
- ¼ cup chickpeas 4tbsp
- ½ teaspoon curry powder
- 1 cup stock 240ml eg vegetable, chicken
- Preheat oven to 375F/190C.
- Cut the squash in half lengthwise and remove seeds.
- Lay on baking sheet/tray cut side down and roast for 30min until tender.
- Meanwhile, slice the onion and cook in the oil about 15min until gently brown hen add the chickpeas. Cook another couple mins then add curry powder. Stir and cook a minute or two then remove from heat.
- Once the squash has cooked, to ensure it is smooth, you can scoop it out of the skin before blending. Or, roughly chop it and put in a blender with the stock. Blend until smooth.
- Serve topped with the onions and chickpeas.
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
And if you enjoy soups, here are some more ideas:
- Asian Diet Soup from Palatable Pastime
- Grandma's Copycat Kelly's Cheese Soup from Cooking with Carlee
- Roasted Cauliflower Soup from A Day in the Life on the Farm
Can you freeze this soup?
Yes, this soup will freeze just fine. I'd suggest if you can, just make the curried onion and chickpea topping when you serve it rather than freezing that as well, as they will lose some of their texture in freezing (and end up mixed through).
Loved this recipe! I have a bunch of acorn squashes and a couple of delicata, do you think they would mix well in the same recipe?
Yes, I think that would be absolutely fine - hope you enjoy!
what kind of onion should i use? it appears to be red onion in the photo but hard to tell.
So I would probably tend to use a sweet onion for this, but really most types should work fine, you might just need to adjust the amount of oil and/or time and heat to get them gently caramelized without burning, then add the spices.
I made a single serving and enjoyed the soup a lot. Next time I will lightly salt the chick peas, while.sauteing them, as they were too bland despite a generous coating if curry powder. Thanks for this beautiful recipe.
Glad to hear you enjoyed! And yes, I can understand you may want a little salt in with the chickpeas too, some depends on what you buy as some canned cooked chickpeas are salted already.
Can you clarify that you blend the squash with the skin on? Thanks!
Yes, that's right - delicata has a thin skin and blends up easy enough so no need to peel. Enjoy!
Fabulous recipe. But I do not recommend leaving the peeling on. Squash makes such a velvety textured soup - and the peelings don't puree enough -- you have little course bits of peeling in the soup. I did one the way she suggested -- didn't like it -- and scooped out the rest.
Georgia B Dominick
I do not recommend keeping the peeling. It does not blend well and the bits have a not-so-good texture. Tastes like tiny pieces of crunchy cardboard. Squash is so velvety -- why mess that up with the peeling! Just sayin'... Otherwise, great recipe.
It does depend on the squash and how good your blender is, but certainly it will be smoother without the skin, I understand. Glad you enjoyed otherwise.
Cindy @ The Sweet Nerd
I feel like for me, delicata is entirely overlooked as a squash in my recipes. You've inspired me to start incorporating it more as we go into fall. Thanks!
Glad to inspire, it's definitely one I have started to use more as it has a lovely flavor.
I love delicata squash too, it's so much easier to deal with than bigger squash. I also struggle with lunch, so this is perfect!
It's true, it is that bit easier to handle. Hope you'll give this a try!
We are all about the soups now and squash soup is an autumn favourite. Loving the sound of the chick peas on top too.
Thanks, I think I need to make the onion and chickpea topping for other dishes as well!
Absolutely loving the curry flavors in the squash soup. The curry warms up the flavors. The addition of chickpeas and onions on top is amazing idea.
I am with you when you write that I don’t know half the time what I am gonna eat for lunch though I write this blog every week... I need to work on my planning my blog skills..
Thanks, the curry flavors really work so well and make the dish, I think.
I am the same way about lunch. I plan everything else, but when it comes to lunch, I'm winging it! And that's usually when I make a bad food decision. Your soup looks lovely!
I'm glad it's not only me, I somehow do it so often! But now it's getting back to soup weather things like this are definitely going back on the (loose) plan. Hope you'll give it a try!
I am unfamiliar with that type of squash, what is a similar substitution? The flavors you put together seem perfect for a crisp fall night.
It's worth looking out for as it has become a lot more widely available, but if you can't find it, probably butternut squash (or even a blend with some acorn squash or pumpkin) would be about the best substitute. Yes, great for fall.
I love everything about this soup! So good! 😀
Thanks, it's so easy but has such fantastic flavor!
Im loving soup week! Thanks for sharing with us at Fiesta Friday. Happy FF! Pinned!
Thanks Quinn, indeed soup week is a great way to get lots of ideas for this cold weather! Happy FF to you too.
Oh my, the soup itself sounds lovely and then those toppings put it right over the edge~
Thanks Wendy, the toppings definitely both go well and are really tasty. A lovely bowlful!
I need to try delicata squash, you always make it look so good! This soup looks amazing!
Thanks Carlee, it's a lovely squash, definitely under-used so I hope you give it a try. This soup is a great place to start!