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
Why This Recipe Is So Tasty
Pro Kitchen Tips
- Use a high-speed blender to achieve a smooth and creamy texture.
- Taste and adjust seasoning before serving to balance the sweetness and spices.
Step 1
Heat your oven to 325°F (165°C). Place the delicata squash halves cut-side down in a large baking dish and add just enough water to cover the bottom by about an eighth of an inch. Cover the dish tightly with foil and roast the squash for 35 to 40 minutes, or until it’s nice and tender. Once it’s done, let it cool so it’s easier to handle.
Step 2
While the squash cools, melt some butter in a big saucepan over low heat. Add chopped onion and cook gently, stirring now and then, until the onions are soft and fragrant—this usually takes about 10 minutes.
Step 3
Scoop the soft squash flesh away from the skin and add it to the saucepan along with vegetable broth and some yogurt. Stir everything together until it’s smooth and well combined. Bring the soup to a gentle simmer and let it cook for about 25 minutes, until it thickens up a bit.
Step 4
Carefully transfer the soup to a blender in batches, filling it no more than halfway. Hold the lid down with a towel and pulse a few times before blending until silky smooth. Pour the blended soup into a serving bowl, then season with salt and pepper to taste. Enjoy!
