Now that we are in full squash and pumpkin season, we decided to let you all in on a secret… we absolutely love delicata squash! Delicata squash is not as popular as its cousins like acorn or butternut, but this squash is amazing. It is a little smaller than most squash so it’s much easier to cut, which is always nice and you can also eat the skin. If you haven’t tried delicata yet, try to get your hands on one soon! Plus, then you can make this amazing Delicata and Lentil Soup!
The tasty delicata brings a nice sweetness to the healthy and filling lentils in this vegetable based soup. Also, It’s a nice surprise getting a chunk of creamy squash while eating this somewhat spicy soup. And you have to admit, it just looks so beautiful floating on top!
We will definitely be bringing you more recipes using this versatile gem of the season- delicata squash. But for now, enjoy with amazing Delicata and Lentil Soup as the days get a little cooler. An amazing soup recipe coming in 3…2…1….
- 1 Delicata Squash (Cut into ¾ inch thick rounds. Remove seeds)
- 2 Sweet Potatoes (Diced Small)
- 3 Small Carrots (Diced)
- 1 Medium Zucchini (Halved and Sliced)
- 1 Bunch Green Swiss chard (Stem Separated, Stems Chopped Small, Leaves Chopped Large).
- 3 T. Apple Cider Vinegar
- 3 T. Tomato Paste
- 4 Cups Vegetable Stock
- 1 15 oz Can Coconut Milk
- 1 15 oz Can Diced Tomatoes
- 1 15 oz Can Garbanzo Beans
- ½ Cup Dried Red Lentils
- 1 tsp Coriander Powder
- 1½ tsp Turmeric Powder
- 1 tsp Cumin
- ½ tsp Cayenne Pepper
- ½ tsp Chili Powder
- ½ tsp Garlic Powder
- ½ tsp Dried Basil
- Salt and Pepper to Taste
- Preheat the oven to 400 degrees and prepare all produce as per directions.
- In a large stock pot over medium, heat 1 Tbsp of oil with the onion, garlic and swiss chard stems until fragrant and beginning to soften. About 4 minutes.
- Add the carrot, zucchini and potato pieces and cook for another 4 minutes stirring occasionally.
- Add the lentils and stir to combine.
- Next add the tomatoes, tomato paste, all of the dry spices, vinegar, coconut milk, vegetable broth and beans. Bring to a boil.
- Once it starts to boil, lower the temperature to med/low. Cover and let simmer for 30-40 minutes.
- Place squash rounds on a greased baking pan. Drizzle squash with olive oil and season with salt and pepper on both sides. Bake for 20-25 minutes flipping squash half way for even browning.
- Add the swiss chard leaves to the soup and stir. Allow to cook 3 more minutes to wilt the leaves.
- Serve soup with baked squash rounds on top.
- Enjoy.
This is so good , I had bought a can of tomatoes already seasoned for like a chili , I used it but it was very strong and overpowering.. My own fault this is outstanding !! I added more Swiss chard left out the sweet potatoes because I already had roasted Delicata squash so I diced it and add it at the end …so good thanks
Glad you enjoyed this soup Brigitte! We agree with adding more Swiss chard!
Thank you for visiting and we truly appreciate your feedback.