This creamy soup gains a subtle sweetness from roasted squash. An wonderfully rich-tasting soup is created by cooking non-fat Greek yogurt, onions, vegetable broth, and roasted squash all at once. This also works well with chicken broth.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 15 mins |
| Total Time: | 1 hr 35 mins |
| Servings: | 5 |
| Yield: | 5 servings |
Ingredients
- 3 delicata squash, halved lengthwise and seeded
- 2 tablespoons butter
- 1 onion, chopped
- 3 cups vegetable broth
- 1 ½ cups plain fat-free Greek yogurt
- ½ teaspoon freshly grated nutmeg
- salt and ground black pepper to taste
Instructions
- Preheat oven to 325 degrees F (165 degrees C).
- 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.
- Roast squash in preheated oven until the flesh is tender, 35 to 40 minutes. Set aside to cool.
- Melt butter in a large saucepan over low heat. Cook onion in butter, stirring occasionally, until softened, about 10 minutes.
- 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.
- 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 Facts
| Calories | 218 kcal |
| Carbohydrate | 37 g |
| Cholesterol | 12 mg |
| Dietary Fiber | 5 g |
| Protein | 9 g |
| Saturated Fat | 3 g |
| Sodium | 343 mg |
| Sugars | 12 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I used good quality olive oil, used chopped fresh sage instead of nutmeg and added only 2-3 tablespoonfuls of Strauss whole milk yogurt. Used my immersion blender. It’s a nice and light soup.
I made this tonight and my family could not eat it. The yogurt made it way too tangy. I would have been better off making the recipe that calls for heavy cream. I think it would have been really good if made with the heavy cream. With that said, making the soup was easy and it looked good.
Thanks. I made this as written except I left the nutmeg out. Very good, great flavor.
Really tasty. My first time cooking with delicata.. was a bit difficult to find. If you don’t care for nutmeg, leave it out.. tastes great with or without it. I liked this soup hot and cold