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
What Makes This Recipe So Good
Kitchen Advice
- Use a blender or immersion blender to achieve a creamy texture without adding cream.
- Season gradually and taste as you go to balance sweetness and seasoning perfectly.
Step 1
Lightly heat your oven to 325°F. Place the squash halves cut-side down in a large baking dish and pour in 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 the flesh feels soft when poked. Let it cool a bit once it’s out of the oven.
Step 2
While the squash is cooling, melt some butter in a big pot over low heat. Add the chopped onion and cook gently, stirring now and then, until the onion is soft and fragrant—this usually takes about 10 minutes.
Step 3
Scoop the squash flesh away from the skin and add it to the pot along with the vegetable broth and 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, so it thickens slightly.
Step 4
Carefully transfer the soup in batches to a blender—don’t fill it more than halfway—and blend until silky smooth. Pour the blended soup back into a serving bowl, season with salt and pepper to taste, and enjoy!
