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Creamy Delicata Squash Soup
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Creamy roasted delicata squash and onion soup with a hint of yogurt.
Ingredients:
  • 3 delicata squash, halved lengthwise and seeded
  • 2 tablespoons butter
  • 1 onion, chopped
  • 3 cups vegetable broth
  • 1.5 cups plain fat-free Greek yogurt
  • 0.5 teaspoon freshly grated nutmeg
  • salt and ground black pepper to taste
Instructions:
  • Preheat the oven to 325°F (165°C).
  • Arrange squash halves in a large baking dish, cut-sides down. Add just enough water to cover the bottom 1/8-inch of the squash. Cover the dish with aluminum foil.
  • Roast the squash in a preheated oven until it's tender, about 35 to 40 minutes. Allow it to cool before using.
  • In a large saucepan, melt the butter over low heat. Stir occasionally and cook the onion in the melted butter until softened, about 10 minutes.
  • Separate the delicata squash flesh from the skin and combine it in a saucepan with vegetable broth and yogurt. Stir until the squash and yogurt blend smoothly into the liquid. Simmer and cook until thickened, around 25 minutes.
  • Transfer the mixture from the saucepan to a blender, filling it no more than halfway. Cover it and secure the lid with a towel, pulse a few times before blending continuously. Puree in batches until smooth, then pour into a serving tureen. Season with salt and pepper before serving.

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