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.

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Recipe Summary

prep:
20 mins
cook:
1 hr 15 mins
total:
1 hr 35 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

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  • 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

218 calories; protein 9.1g 18% DV; carbohydrates 37.1g 12% DV; fat 5.3g 8% DV; cholesterol 12.2mg 4% DV; sodium 343.3mg 14% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/31/2014
Thanks. I made this as written except I left the nutmeg out. Very good great flavor. Read More
(1)

Most helpful critical review

Rating: 1 stars
09/21/2014
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. Read More
(2)
5 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 1 stars
09/21/2014
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. Read More
(2)
Rating: 5 stars
03/19/2014
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 Read More
(1)
Rating: 5 stars
03/30/2014
Thanks. I made this as written except I left the nutmeg out. Very good great flavor. Read More
(1)
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Rating: 4 stars
02/08/2015
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. Read More