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
Ingredients
- 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
Instructions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).Step 2
Place butternut squash face-down in a baking dish; pour water into dish around squash.Step 3
Bake in the preheated oven until tender, about 45 minutes.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.Step 5
Remove butternut squash from the oven. Let cool 10 minutes.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.Step 7
Place cooked vegetables into a food processor and puree until smooth.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.