Our goal was to make a wonderful tasting vegetable soup using all-natural and wholesome ingredients! Enjoy!

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Recipe Summary

prep:
35 mins
cook:
1 hr 15 mins
additional:
10 mins
total:
2 hrs
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Place butternut squash face-down in a baking dish; pour water into dish around squash.

  • Bake in the preheated oven until tender, about 45 minutes.

  • While butternut squash bakes, place yellow squash, sweet potato, nectarine, orange bell pepper, cucumber, and onion into a large pot with enough water to cover. Stir in salt, cinnamon, nutmeg, and pepper to vegetable mixture. Bring to a boil. Cover, reduce heat, and simmer for 10 minutes.

  • Remove butternut squash from the oven. Let cool 10 minutes.

  • Scoop out the inner pulp of squash half; add to the simmering soup. Continue to let simmer to meld flavors for at least 15 minutes. Remove from heat; drain liquid.

  • Place cooked vegetables into a food processor and puree until smooth.

  • Transfer puree to a large saucepan over low heat. Stir chicken broth and yogurt into puree until well blended. Cover and let simmer until incorporated, about 15 minutes. Remove from heat; sprinkle with Pecorino Romano cheese. Serve.

Cook's Note:

Recipe can be easily doubled to eliminate any food waste.

Nutrition Facts

217 calories; protein 9.5g 19% DV; carbohydrates 40.9g 13% DV; fat 3.2g 5% DV; cholesterol 12.5mg 4% DV; sodium 774.1mg 31% DV. Full Nutrition
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