Better Sleep Starts in the Kitchen: Delicata Squash Soup with Pistachio Cream
I love making soups! And I love fall flavors like Delicata squash. This is silky, sexy and right on time for cooler weather and light lifting in the kitchen.
Recipe below, b.s. story about why I love squash later.
Soup Ingredients.
1 medium delicata squash, halved, seeds removed, sliced
2 tbsp olive oil
1 small shallot, thinly sliced
2 cloves garlic, smashed
Zest & juice of ½ a lemon
2½ cups vegetable broth or water
Kosher salt
Instructions
Sauté aromatics
Heat 2 tbsp olive oil in a soup pot over medium heat.
Add shallot and garlic, season lightly with salt, and cook until softened and fragrant, about 3–4 minutes.
Cook the squash
Add sliced delicata squash to the pot.
Sauté for 6–8 minutes, stirring occasionally, until the edges begin to turn golden.
Season lightly again with salt as it cooks.
Simmer until tender
Pour in broth and lemon zest.
Bring to a gentle simmer and cook 10–12 minutes, until squash is completely tender and flavors have melded.
Blend it up
Carefully transfer everything to a blender (or use an immersion blender).
Blend until silky smooth.
Serve
Ladle into warm bowls.
Drizzle with good extra virgin olive oil.
Finish with chopped hazelnuts, seeds, or microgreens.
Pistachio Cream
Ingredients
½ cup roasted, salted pistachios
6 oz whole milk
Instructions
Combine pistachios and milk in a blender or use an immersion blender in a tall container.
Blend until smooth and creamy, about 1–2 minutes.
Strain through a not-too-fine mesh strainer to remove larger pieces but keep some body.
Optional: Gently warm the mixture over low heat, then strain again for a smoother, richer finish.
Use as a drizzle over the delicata squash soup or spoon it onto the bowl for a nutty, slightly savory contrast.
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