End of Summer Soup
Our goal was to make a wonderful tasting vegetable soup using all-natural and wholesome ingredients! Enjoy!
- Serves: 4 persons
- ½buttercup squash, halved and seeded
- 1small yellow squash, peeled and cubed
- 1sweet potato, peeled and cubed
- 1nectarine, pitted and chopped
- ½orange bell pepper, cubed
- ½cucumber, peeled and cubed
- ⅓cup chopped yellow onion
- 1teaspoon salt
- ¼teaspoon ground cinnamon
- ⅛teaspoon ground nutmeg
- ⅛teaspoon ground black pepper
- ½cup low-sodium chicken broth
- ½cup nonfat plain Greek yogurt
- ⅓cup shredded Pecorino Romano cheese
Step 1Preheat the oven to 350 degrees F (175 degrees C).
Step 2Place butternut squash face-down in a baking dish; pour water into dish around squash.
Step 3Bake in the preheated oven until tender, about 45 minutes.
Step 4While 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 5Remove butternut squash from the oven. Let cool 10 minutes.
Step 6Scoop 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 7Place cooked vegetables into a food processor and puree until smooth.
Step 8Transfer 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.