Creamy Delicata Squash Soup

Ingredients

• Servings: 5
• 3 delicata squash, halved lengthwise and seeded
• 2 tablespoons butter
• 1 onion, chopped
• 3 cups vegetable broth
• 1 1/2 cups plain fat-free greek yogurt
• 1/2 teaspoon freshly grated nutmeg
• salt and ground black pepper to taste

Recipe

Preparation Time: 20 mins Cook Time: 1 hr 15 mins

Ready Time: 1 hr 35 mins


• 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.