- 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
- 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.
05/13/2018
recipepes.com
Creamy Delicata Squash Soup, recipe
PT15M
PT1H
5
455 calories
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