End of Summer Soup

End of Summer Soup

Our goal was to make a wonderful tasting vegetable soup using all-natural and wholesome ingredients! Enjoy!
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Preheat the oven to 350 degrees F (175 degrees C).
  2. Step 2

    Place butternut squash face-down in a baking dish; pour water into dish around squash.
  3. Step 3

    Bake in the preheated oven until tender, about 45 minutes.
  4. Step 4

    While 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.
  5. Step 5

    Remove butternut squash from the oven. Let cool 10 minutes.
  6. Step 6

    Scoop 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.
  7. Step 7

    Place cooked vegetables into a food processor and puree until smooth.
  8. Step 8

    Transfer 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.