Thursday, August 25, 2016

Creamy Delicata Squash Soup


  • 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


    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.

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