Vegan Delicata Squash and Corn Soup

Love Life and Lollipops- Delicata Squash and Corn Soup

Sorry it's been so quiet around here!  Between the earthquake, hurricane, my sister's wedding, preschool starting, 33 and change weeks of pregnancy, and some renovations around our apartment, my life has been a little crazy to say the least!

That said, I swear I've been cooking and some good stuff, so I'll do my best to post those recipes in the coming days and weeks.  Last night our friends Justin and Erika came over for dinner.  Justin is superbusy cheffing (did I spell that right?!?) over at Friedman's Lunch which is particularly delicious and you should all run there to try some of his yummy dishes.  (I actually posted about him here and you can sneak a peak of Erika too;)).  They are some of our favorite people and we're sad not to spend more time with them.  Don't you hate how life gets in the way?!?

Anyhow, we got some last minute news that he could get out of work early, so I whipped up some hummus and couscous (my go to dinner these days for guests), but realized that Justin was definitely going to be hungrier than that.  With a glance down at my belly and the realization that another trip to the market was WAY out of the question, I decided to whip up a soup with what I had around.  It turned out to be perfect and delicious and totally something I'll recreate!

Here's how I did it:


2 tablespoons olive oil

1 large onion, large chopped

1 delicata quash, seeds removed, cut into large chuncks

4 ears of corn, kernels removed, cob saved for steaming in soup

1 carton of no chicken stock

a large pinch of salt

  1. In a large soup pot heat the olive oil and saute the onions with the salt until translucent.
  2. Add the squash and cook until it's beginning to get tender.
  3. Add the corn kernels.
  4. Pour the stock over the veggies and place the cobs on top.
  5. Bring to a boil.
  6. Lower heat to a simmer.
  7. Cover and cook for 45min-1hr.
  8. Remove the cobs.
  9. Blend the soup with an immersion blender (if you don't have one you can transfer the soup to a food processor or blender) until smooth, but still substantive (this is a bit of a personal preference...I like my soup a little thicker, many like it supersmooth.  Blend until it is the consistency you like.  You can also add more or less stock to find your perfect consistency).
  10. Voila, you're done.  Easy sleezy;)
*I presume this soup would be delicious with any wintery squash, so if you can't find a delicata, try a kabocha, yum!, or a buttercup, or acorn, or whatever!
This vegan soup is rich and totally delicious.