Creamy delicata squash, leek and white bean soup with green olive gremolata
An original, comforting soup where roasted delicata squash brings gentle sweetness, leek adds depth, and white beans create a creamy texture with minimal cream. It is finished with a bright green olive, parsley, and lemon gremolata for a fresh, briny contrast.
Ingredients
- 700 g delicata squash (without semillas, en medias lunas)
- 250 g leek (solo the parte blanca and verde claro, sliced)
- 240 g cooked white beans (escurridas and enjuagadas)
- 120 g yellow onion (chopped)
- 12 g garlic (3 cloves for the sopa and 1 for the gremolata)
- 900 ml vegetable broth (low sodium if possible)
- 60 ml heavy cream (optional pero recomendada for a acabado sedoso)
- 45 ml olive oil (divided)
- 45 g green olives (boneless, chopped finely)
- 15 g fresh parsley (leaves chopped)
- 1 unit lemon (zest fina and 2 tbsp/2 tbsp of zumo, divided)
- 2 g sweet paprika (for the sopa)
- 1 g black pepper (or to taste)
- 6 g salt (or to taste)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 220 °C / 425 °F. Place the delicata squash on a baking tray and toss with 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper. Roast for 25 minutes, stirring halfway through, until tender with golden edges.
- 2
2. While the squash roasts, heat 1 tablespoon olive oil in a large pot over medium heat. Add the yellow onion, leek, and 1/2 teaspoon salt. Cook for 8 to 10 minutes, stirring, until very soft without taking on too much color.
- 3
3. Add 3 minced garlic cloves and the sweet paprika. Cook for 1 minute, stirring, until fragrant.
- 4
4. Add the cooked white beans, roasted squash, and vegetable broth. Bring to a gentle boil, then lower the heat and simmer for 10 minutes so the flavors meld.
- 5
5. Meanwhile, make the gremolata. In a small bowl, combine the green olives, fresh parsley, 1 grated garlic clove, the lemon zest, 1 tablespoon lemon juice, and 1 tablespoon olive oil. Mix well and set aside.
- 6
6. Blend the soup with an immersion blender or countertop blender until smooth. Add the heavy cream and the remaining tablespoon of lemon juice. Adjust with the remaining salt if needed.
- 7
7. If you prefer a lighter texture, add a little more vegetable broth or hot water and reheat for 1 to 2 minutes without bringing it to a hard boil.
- 8
8. Serve the soup hot in bowls and spoon the green olive gremolata over the top just before serving.
Chef tips
For deeper flavor, let the squash develop some caramelized color on the edges. If you want an extra-silky soup, pass it through a fine sieve after blending.
Substitutions
You can substitute delicata squash with kabocha or butternut squash. The cream can be replaced with unsweetened plant cream for a dairy-free version. If you do not have white beans, use cannellini or butter beans.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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