End of Summer Soup

Celebrate the end of summer by making this light, wholesome soup that highlights some of the beloved season's vegetables with a creamy twist.

• Preparation Time: 35 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 50 mins
• Calories: 217 Calories

Ingredients

• 1 teaspoon salt
• ⅛ teaspoon ground nutmeg
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground black pepper
• 1 sweet potato, peeled and cubed
• 1 nectarine, pitted and chopped
• ½ cup low-sodium chicken broth
• ⅓ cup chopped yellow onion
• ½ cup nonfat plain Greek yogurt
• ½ buttercup squash, halved and seeded
• 1 small yellow squash, peeled and cubed
• ½ orange bell pepper, cubed
• ½ cucumber, peeled and cubed
• ⅓ cup shredded Pecorino Romano cheese

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

Bake in the preheated oven until tender, about 45 minutes.

Step 3

Place butternut squash face-down in a baking dish; pour water into dish around squash.

Step 4

While butternut squash bakes, place yellow squash, sweet potato, nectarine, orange bell pepper, cucumber, and onion into a large pot with enough water to cover. Stir in salt, cinnamon, nutmeg, and pepper to vegetable mixture. Bring to a boil. Cover, reduce heat, and simmer for 10 minutes.

Step 5

Remove butternut squash from the oven. Let cool 10 minutes.

Step 6

Scoop out the inner pulp of squash half; add to the simmering soup. Continue to let simmer to meld flavors for at least 15 minutes. Remove from heat; drain liquid.

Step 7

Place cooked vegetables into a food processor and puree until smooth.

Step 8

Transfer puree to a large saucepan over low heat. Stir chicken broth and yogurt into puree until well blended. Cover and let simmer until incorporated, about 15 minutes. Remove from heat; sprinkle with Pecorino Romano cheese. Serve.