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:

  1. 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.
  2. Second you should halve the Delicata squash and take out the seeds.
  3. Bake this open side up for 40 minutes.
  4. While the squash is baking, take the sausage out of the casing and pan-fry it, adding in the onion and garlic.
  5. 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.
  6. 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.)
  7. Add your roux to a large pan, pouring through a strainer, add the squash to the pan.
  8. Warm and mix.
  9. Next add the sausage to the soup.
  10. Season with salt and pepper.
  11. Heat through and serve!

*I’m sure this can also be made gluten free by simply substituting the flour for GF flour.