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:
- Cooking:
- Total:
- Serves: 5 persons
Ingredients
- 3delicata squash, halved lengthwise and seeded
- 2tablespoons butter
- 1onion, chopped
- 3cups vegetable broth
- 1½ cups plain fat-free Greek yogurt
- ½teaspoon freshly grated nutmeg
- salt and ground black pepper to taste
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.