Hard Soup

Creamy Delicata Squash Soup

Name: Creamy Delicata Squash Soup
Prep time: 23 min
Cook time: 72 min
Total time: 95 min
Yield: 4 servings
Cuisine: Unknown
Ingredients: 3 delicatas squash , halved lengthwise and seeded; 2 tablespoons butter; 1 onion , chopped; 3 cups vegetable broth; 1.5 cups plain fat-free Greek yogurt; 0.5 teaspoons freshly grated nutmeg; salt and ground black pepper to taste

Total Time

1h 35m

23m prep · 72m cook

Servings

4 people

Rating

—

Difficulty

Hard

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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.

Ingredients

3 delicatas squash , halved lengthwise and seeded
2 tablespoons butter
1 onion , chopped
3 cups vegetable broth
1.5 cups plain fat-free Greek yogurt
0.5 teaspoons freshly grated nutmeg
salt and ground black pepper to taste

Instructions

1

Preheat oven to 325 degrees F (165 degrees C).
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

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

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

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.