Creamy Delicata Squash Soup

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.

Step: 1

Preheat oven to 325 degrees F (165 degrees C).

Step: 2

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.

Step: 3

Roast squash in preheated oven until the flesh is tender, 35 to 40 minutes. Set aside to cool.

Step: 4

Melt butter in a large saucepan over low heat. Cook onion in butter, stirring occasionally, until softened, about 10 minutes.

Step: 5

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.

Step: 6

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.

Per Serving: 218 calories; protein 9.1g; carbohydrates 37.1g; fat 5.3g; cholesterol 12.2mg; sodium 343.3mg.

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