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Parmesan Delicata Squash Soup


1 tablespoon butter
1 cup yellow onion, diced
1 celery stalk, diced
2 cloves garlic, minced
1/2 teaspoon fresh sage, minced
4 strips of bacon, cook until crispy then chop into strips
2 delicata squash, peeled, seeded and chopped
16 ounces chicken stock
1/4 teaspoon black pepper
1/2 cup Parmesan Reggiano cheese, finely grated


  1. In a stock pot combine the butter, diced onion, celery, garlic, bacon strips and sage, and cook until the onions are translucent.
  2. Add the squash, chicken stock, black pepper and cheese and cook covered on medium for 1 hour.
  3. Use an immersion blender to puree the soup.
  4. Garnish with sour cream if desired.

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