Delicata Squash Soup Recipe Vegan
Preheat the oven to 425 degrees fahrenheit slice the butternut delicata squash horizontally.
Delicata squash soup recipe vegan. Add about 1 8 inch of water to the baking sheet. How to make delicata squash soup. How to make delicata squash soup step 1.
Scrape the squash out of the flesh and add to onions. Cut the squash in half lengthwise and remove seeds. Meanwhile slice the onion and cook in the oil about 15min until gently brown hen add the chickpeas.
Add the blended soup to a large pot if desired and let it simmer and heat on the stove until warm and cozy. Generously spray or brush with oil and season with salt and pepper. Puree the soup in a blender or food processor.
Pour in water and milk. Combine delicata squash ambercup squash potato leek and carrot in a large pot. Add the stock and heavy cream.
You should have two long halves of each squash. Bring to a boil slowly over medium heat. Lay on baking sheet tray cut side down and roast for 30min until tender.
Spread in an even layer on a rimmed baking sheet and toast at 325 f for 10 12 minutes tossing halfway through. Add onion and cook over low heat stirring occasionally until onion is softened but not brown. Top with the crispy roasted chickpeas and enjoy.