In our latest farm share box we were given Delicata squash.
I had never seen this before, so I went hunting around the internet to find some recipes. I came across some really yummy looking soups, unfortunately Little G is allergic to milk and therefore, we couldn’t use them. I was a bit bummed, but determined to find a dairy free alternative.
I found a great looking recipe using a dairy free roux. I changed up the recipe a bit, but it came out delicious.
Here is the original recipe for the squash soup. And here is the roux recipe that I used. Both are by Rick Kasguma.
What you need:
4 Delicata squash
4 Hot Italian sausage
2 Tbsp. Onion flakes (I didn’t have real onion)
2 Tbsp. Garlic powder (Didn’t have that either)
14oz can of broth (mine was chicken)
Roux made with 8oz rice milk (not the original 32oz)*
Approx. 1/4 cup of water
Salt and pepper to taste
How to make the soup:
- First you should make the roux as per the original recipe. I only needed 8oz so I cut the recipe to that. I like that the original recipe called for the mixture to be cooked to cook off some of the flour flavor. Worked out brilliantly.
- Second you should halve the Delicata squash and take out the seeds.
- Bake this open side up for 40 minutes.
- While the squash is baking, take the sausage out of the casing and pan-fry it, adding in the onion and garlic.
- Towards the end of cooking the sausage, add water to cover the bottom of the pan. Continue cooking. This will make a sort of sausage flavored water. This will help to infuse the flavor in the soup.
- When the squash is done, add it to a blender with the broth to puree. (Note: the original recipe stated you should scrape it out of the shell and cook for a bit. I was unable to scrape it out and didn’t want to wait for more time. I cut off the stem and added the whole squash to the blender.)
- Add your roux to a large pan, pouring through a strainer, add the squash to the pan.
- Warm and mix.
- Next add the sausage to the soup.
- Season with salt and pepper.
- Heat through and serve!
*I’m sure this can also be made gluten free by simply substituting the flour for GF flour.