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End of Summer Soup
End of Summer Soup
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Prep Time:
35 minutes
Cook Time:
75 minutes
Total Time:
120 minutes
Try a refreshing end-of-summer vegetable soup with a creamy twist.
Ingredients:
  • 0.5 buttercup squash, halved and seeded
  • 1 small yellow squash, peeled and cubed
  • 1 sweet potato, peeled and cubed
  • 1 nectarine, pitted and chopped
  • 0.5 orange bell pepper, cubed
  • 0.5 cucumber, peeled and cubed
  • 0.33333334326744 cup chopped yellow onion
  • 1 teaspoon salt
  • 0.25 teaspoon ground cinnamon
  • 0.125 teaspoon ground nutmeg
  • 0.125 teaspoon ground black pepper
  • 0.5 cup low-sodium chicken broth
  • 0.5 cup nonfat plain Greek yogurt
  • 0.33333334326744 cup shredded Pecorino Romano cheese
Instructions:
  • Preheat your oven to 350°F (175°C).
  • Place the butternut squash facedown in a baking dish and gently pour water around it.
  • Roast in the preheated oven until perfectly tender, for about 45 minutes.
  • As the butternut squash bakes, combine yellow squash, sweet potato, nectarine, orange bell pepper, cucumber, and onion in a large pot. Add enough water to cover the ingredients. Season with salt, cinnamon, nutmeg, and pepper. Bring to a boil, then cover, reduce heat, and simmer for 10 minutes.
  • Take out the roasted butternut squash from the oven and allow it to cool for 10 minutes.
  • Remove the inner pulp from the squash half and stir it into the simmering soup. Let it simmer for at least 15 minutes to enhance the flavors. Finally, take it off the heat and strain the liquid.
  • Puree the cooked vegetables in a food processor until smooth.
  • Pour the puree into a large saucepan over gentle heat. Combine the chicken broth and yogurt with the puree, stirring until fully combined. Cover and simmer for approximately 15 minutes until everything melds together perfectly. Take off the heat and sprinkle with Pecorino Romano cheese before serving.

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