Delicata squash, also referred to as Peanut squash or Bohemian squash, has a sweet nutty flavor and is best during late summer/early fall.  It’s nearly fiber-less flesh yields favors of corn and sweet potatoes, and has a creamy texture.  The flavors are more concentrated  when roasted.  When buying a Delicata squash, look for a firm cylindrical shape with elongated ridges and pale-orange or yellow skin with green striations.
Delicata Squash Soup
Serves: 10
Makes: 8 cups                
Hands-on time: 25 minutes
2 lb delicata squash, halved lengthwise and seeded (can substitute with butternut squash or sugar pumpkin if not available)
1 lb Granny Smith apples (approximately 2 large), unpeeled, halved lengthwise, cored
1 large clove garlic, halved lengthwise
2 tbsp extra virgin, cold-pressed olive oil
4 cups low-sodium chicken broth, divided (homemade stock if you have it)
1/3 cup raw buttermilk or raw cream (can substitute sour cream or greek yogurt if you prefer thicker texture)
1/4 tsp ground nutmeg
1 tsp celtic sea salt
To taste fresh ground white and black pepper
Garnish (optional)
1 1/4 cups air0popped popcorn
1 1/4 tsp finely minced fresh sage
1. Preheat oven to 350 degrees F.
2. Brush cut sides of the squash, apples and garlic with olive oil.  Arrange them, cut-side down on a large rimmed baking sheet, tucking garlic beneath squash in hollowed out cavities.  Roast in oven for approximately 30 minutes, until squash and applease are tender when pierced with a fork.  Set aside and let cool; approximately 20 minutes.
3. Using a spoon, scoop flesh from squash and apples; discard skins.  Place roasted squash, apples and garlic in the bowl of a food processor fitted with a metal blade.  Process to a smooth puree.  Add 2 cups borth and continue processing until smooth.  Transfer squash mixture to a medium saucepan over medium heat and add remaining 2 cups broth, buttermilk or cream, nutmeg and salt.  Bring mixture to a simmer, not a boil.  Cook for 10 minutes, season with pepper and set aside to keep warm.
To serve: Ladle 3/4c into a bowl and top with fresh sage sprig or a couple pieces of popcorn and sage.  Add pepper to taste.