Name: Creamy Delicata Squash Soup
Prep time: 20 min
Cook time: 20 min
Yield: 5
Ingredients: Delicata squash, halved lengthwise and seeded - 3; Butter - 2 tablespoons; Onion, chopped - 1; Vegetable broth - 3 cups; Plain fat-free Greek yogurt - 1 ½ cups; Freshly grated nutmeg - ½ teaspoon; Salt and ground black pepper to taste - ½ teaspoon

Ingredients for - Creamy Delicata Squash Soup

1. Delicata squash, halved lengthwise and seeded 3

2. Butter 2 tablespoons

3. Onion, chopped 1

4. Vegetable broth 3 cups

5. Plain fat-free Greek yogurt 1 ½ cups

6. Freshly grated nutmeg ½ teaspoon

7. Salt and ground black pepper to taste ½ teaspoon

How to cook deliciously - Creamy Delicata Squash Soup

1 . Stage

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

2 . Stage

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.

3 . Stage

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

4 . Stage

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

5 . Stage

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.

6 . Stage

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.