Creamy Delicata Soup with Brown Butter Croutons

By Whisper of Yum
  • Total Time:
    1 hour 30 minutes
  • Servings:


You Need Roasted Delicata

  • 3 lbs delicata squash, halved lengthwise; fibrous strands + seeds removed
  • Kosher salt
  • Freshly cracked pepper
  • Avocado oil spray


  • 3 tablespoons butter or ghee
  • 1 large leek, green and white parts only cut into coins
  • ½ cup shallots, roughly chopped
  • ¼ cup garlic, roughly chopped
  • ¼ teaspoon sweet pimenton or smoked paprika
  • 1 sprig of thyme
  • ½ teaspoon dried oregano
  • 3 cups vegetable broth
  • ¼ cup heavy cream
  • Kosher Salt to taste
  • Pepper to taste

Brown Butter Croutons

  • 2 cups sourdough bread, torn pieces from center of loaf
  • 3 tablespoons butter
  • ¼ teaspoon sweet pimenton or smoked paprika
  • Pinch of kosher salt


  1. Start with roasting the delicata squash; preheat oven to 325°F.
  2. Spray the inside of each squash half with avocado oil spray and season with kosher salt and pepper.
  3. Place squash on a baking sheet, cut side down. Roast for 40 minutes or until squash are fork tender. If you’re making brown butter croutons, now would be a great time to get started. See below.
  4. Once cooked, remove from oven and allow to cool.
  5. In a dutch oven over medium high heat melt butter. Add leeks and shallots and cook for 3 minutes or until softened. Add garlic and cook for an additional 4 minutes or until leeks, and shallots are translucent.
  6. Add pimenton, sprig of thyme and oregano and cook for 1 minute.
  7. Spoon the flesh of delicata squash into the dutch oven–careful to not add the thick outer skin. Once all the flesh is scooped out, discard skin and mix contents well.
  8. Add vegetable broth + cream and cook for 20 minutes.
  9. Puree soup in blender and place back in dutch oven. Add salt + pepper to taste and warm up again if needed.
  10. Ladle into soup bowls and top with fresh cracked pepper and brown butter croutons.

Brown Butter Croutons

  1. In a cast-iron skillet, melt butter over medium-high heat. Whisk butter until it begins to lightly brown and you see brown specs (roughly 3 minutes). The aroma should be nutty. Add pimenton and kosher salt.
  2. Once butter has browned, briefly remove from heat and add bread. Stir well to coat.
  3. Return skillet to flame and continue cooking on until bread it crisp.
  4. Place croutons on paper towel lined plate. Set aside.