Creamy Delicata Squash Soup

Creamy Delicata Squash Soup

Roasted delicata squash and onion are blended with broth and yogurt to make a rich and creamy soup.

Preparation Time
20 mins
Cooking Time
1 hr 15 mins
Total Time
1 hr 35 mins
Calories
218 Calories

Recipe Instructions

Step 1
Preheat oven to 325 degrees F (165 degrees C).
Step 2
Put squash halves into a large baking dish with cut-sides down. Pour enough water into the dish so the bottom 1/8-inch of the squash is submerged. Cover the baking dish with aluminum foil.
Step 3
Roast squash in preheated oven until the flesh is tender, 35 to 40 minutes. Set aside to cool.
Step 4
Melt butter in a large saucepan over low heat. Cook onion in butter, stirring occasionally, until softened, about 10 minutes.
Step 5
Scrape the delicata squash flesh from the skin; add to the saucepan along with vegetable broth and yogurt. Stir the mixture until the squash and yogurt smoothly mix into the liquid. Bring to a simmer and cook until thickened, about 25 minutes.
Step 6
Pour mixture from saucepan into a blender no more than half-full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth and pour into a serving tureen. Season with salt and pepper to serve.

Ingredients

  • 2 tablespoons butter
  • 1 onion, chopped
  • salt and ground black pepper to taste
  • 3 cups vegetable broth
  • 3 delicata squash, halved lengthwise and seeded
  • 0.5 teaspoon freshly grated nutmeg
  • 1.5 cups plain fat-free Greek yogurt

Categories

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