Creamy Delicata Squash Soup

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



  1. Step 1

    Preheat oven to 325 degrees F (165 degrees C).
  2. 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.
  3. Step 3

    Roast squash in preheated oven until the flesh is tender, 35 to 40 minutes. Set aside to cool.
  4. Step 4

    Melt butter in a large saucepan over low heat. Cook onion in butter, stirring occasionally, until softened, about 10 minutes.
  5. 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.
  6. 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.