CREAMY DELICATA SQUASH SOUP

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Creamy Delicata Squash Soup image

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.

Provided by Stella

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes

Time 1h35m

Yield 5

Number Of Ingredients 7

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

Steps:

  • 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 218.2 calories, Carbohydrate 37.1 g, Cholesterol 12.2 mg, Fat 5.3 g, Fiber 5.3 g, Protein 9.1 g, SaturatedFat 3.1 g, Sodium 343.3 mg, Sugar 12.2 g

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