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. 1 Preheat oven to 325 degrees F (165 degrees C).
2. 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. 3 Roast squash in preheated oven until the flesh is tender, 35 to 40 minutes. Set aside to cool.
4. 4 Melt butter in a large saucepan over low heat. Cook onion in butter, stirring occasionally, until softened, about 10 minutes.
5. 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. 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.

Nutrition per serving