Creamy Delicata Squash Soup

Roasted squash lends a delicate sweetness to this creamy soup. Onions, vegetable broth, and roasted squash are cooked together with non-fat Greek yogurt and processed to a fine consistency for an incredibly rich-tasting soup. Chicken broth works fine for this, too.

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

Ingredients

• 2 tablespoons butter
• ½ teaspoon freshly grated nutmeg
• 1 onion, chopped
• salt and ground black pepper to taste
• 3 cups vegetable broth
• 3 delicata squash, halved lengthwise and seeded
• 1 ½ cups plain fat-free Greek yogurt

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.