Soup of the day is a godsend when you’re traveling, or at least, such was definitely the case for me on our recent trip to Ireland. Breakfast (a huge breakfast) is usually included with accommodations, and so a light lunch of soup is usually enough to tide you over and give you more time for sight seeing. Soup of the day in Ireland? The majority of the time, the answer was “veg.” What combination of veg always varied, but root vegetables were common, and this Creamy Delicata Squash Soup would certainly not have been out of place.

We came home to two of these adorable squash. They actually keep — and improve — sitting on the counter for days and days, which is great for procrastinators.

Soups like this are also great for lazy cooks. Roast, boil, puree. That’s it.

The recipe calls for pureeing the soup in a food processor or blender, but I LOVE my immersion blender, also called a stick blender. Like many thing in my kitchen, it was a gift from my beloved grandma. Like many thing in my kitchen, she asked me, “I know you want it, but what on earth will you use that for?” Everything. Everything, Grandma. I love you!

The resulting soup was a little thin. I think next time I’ll increase the amount of squash to make the flavor more veg-focused rather than cream-focused. Still, I am more convinced than ever that cooking great food is only a matter of simply preparing quality ingredients. Coupled with crusty bread, this made a great, cozy, autumn meal.

Related Recipes

• Delicata Creamy Squash Soup