Roasted Delicata Squash Soup with Puff Pastry

Take your holiday dishes to the next level with this Roasted Delicata Squash Soup with Puff Pastry! Gone is the typical butternut squash soup- and it’s commitment to hazelnuts. We’ve kicked squash soup up a notch! And the best part is that this recipe is nut and dairy free. Please note: Contains coconut, which can be omitted.

Suggested wine pairing: Robert Sinskey Abraxas, or other crisp,light un-oaked white

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Thanksgiving will be just the nuclear family this year, so I’m working the menu to ensure that every single item on our table is safe for the entire family. My mother has traditionally made a butternut squash soup that I adore… too bad that it has both dairy and hazelnuts, so two of my little foodies can’t enjoy it. This recipe honors the flavors of the squash and is far from boring. The apple, sage and turmeric serve to enhance the robust squash flavor, rather than overpower it. The addition of the puff pastry is sure to impress all of your guests, while adding a buttery note to every dairy free bite. Be sure to read the label of your frozen puff pastry, some contain milk, while others (pepperidge farm) do not.

Roast the Squash and Pumpkin

Start by roasting the squash, which can be done ahead of time, even a few days. Cut the delicata and the sugar pumpkin in half vertically and scoop out the seeds. Line a baking sheet with foil. Brush the flesh side of the squash and pumpkin with olive oil and season with salt and pepper. Turn them over and pierce the skin to allow steam to release. Roast at 400 degrees. After 35-40 minutes, remove the delicata. Cook the pumpkin for 10 minutes more. Allow the squash and pumpkin to cool and scoop out the flesh with a spoon and set aside. Discard the skins.

Prepare the Soup

In a soup pot or large dutch oven, heat olive oil over medium heat. Saute the sage and onion until tender, about 5 minutes. Add the broth, apple cider, reserved squash and pumpkin, apple, salt, pepper and turmeric. Simmer, covered for 20 minutes or until the apples are tender. While the soup is simmering, prepare the puff pastry.

Roll the pastry to 1/8″ thick on a slightly floured surface. Cut out circles 2 inches lager than the diameter of your soup crocks (e.g. if you have 5 inch crocks or ramekins, cut out 7 inch circles). You can gather and re-roll the scraps once. Put the rounds on a cookie sheet or cutting board and place in the refrigerator for 20 minutes.

While the puff pastry rests in the refrigerator, puree the soup. The best way to do this is in batches with a large blender or food processor. I used the Ninja processor because I can puree while the soup is still hot (without an explosion!). Depending on the size of your food processor, you may need to puree in batches. Add the coconut milk, stir to combine and ladle into soup crocks or ramekins. Prepare the vegan egg wash by combining dairy free milk and agave syrup. Brush on the rims of the each crock/ ramekin and place puff pastry circles on top, pressing firmly to the sides so that it is taut. Brush the tops of the puff pastry with vegan egg wash.

Place the soup crocks on a baking dish and bake at 400 degrees for 20 minutes, or until golden brown.

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Yield: 8 servings

Prep time: 1 hour 15 minutes (including roasting squash)

Cook time: 45 minutes

Roasted Delicata Squash Soup with Puff Pastry Ingredients

• 2.5 pound sugar pumpkin
• 2 delicata squash (1-2 pounds)
• 3 tbsp, divided
• salt and pepper to taste
• 1 large yellow onion, diced
• 7 sage leaves, finely chopped
• 3 granny smith apples, peeled, cored and roughly chopped
• 4 cups broth
• 1 cup apple cider
• 1/2 tsp turmeric
• 2-1/2 tsp of salt
• 1-1/4 tsp black pepper
• 1/2 cup coconut milk, shaken first
• 3/4 pound frozen puff pastry, thawed in the refrigerator (packages come in 1 pound, so you’ll have leftovers)
• 2 tbsp dairy free milk
• 1 tsp agave syrup

Roasted Delicata Squash Soup with Puff Pastry Instructions

1. Roast the squash and pumpkin. Cut in half, vertically and scoop out the seeds. Brush the flesh side with 1 tbsp olive oil and salt and pepper to taste. Place the squash flesh side down on a foil lined baking sheet. Pierce the skin with a knife to release steam. Roast the squash and pumpkin at 400 degrees. Remove the squash after 35-40 minutes, leave the pumpkin for another 10 minutes. Allow to cool and scoop out the flesh with a spoon. Set aside.
2. Warm the remaining oil in a large dutch oven. Saute the sage and onion until tender, about 5 minutes. Add the apples, reserved pumpkin and squash, broth, cider, turmeric, salt and pepper. Bring to a boil and simmer for 20 minutes or until the apples are tender.
3. While the soup simmers, prepare the puff pastry. Roll out the pastry on a lightly floured surface to 1/8″ thickness. Cut out circles 2 inches larger than the diameter of the soup crocks (e.g. for 5 inch crocks, cut out 7 inch circles). Place on a baking sheet or cutting board and place in the refrigerator for 20 minutes.
4. Puree the soup in an large food processor- this may require multiple batches. Stir in the coconut milk. Ladle the soup into the soup crocks placed on a cooking sheet.
5. Prepare the vegan “egg wash”. Combine dairy free milk and agave.
6. Brush the rim of the soup crocks with egg wash. Cover the soup crocks with puff pastry and press firmly so that the pastry is tight like a drum. Brush the top with vegan egg wash. Bake at 400 degrees for 20 minutes or until golden.