Name: End of Summer Soup
Prep time: 35 min
Cook time: 35 min
Yield: 4
Ingredients: Buttercup squash, halved and seeded - ½; Yellow squash, peeled and cubed - 1 small; Sweet potato, peeled and cubed - 1; Nectarine, pitted and chopped - 1; Orange bell pepper, cubed - ½; Cucumber, peeled and cubed - ½; Chopped yellow onion - ⅓ cup; Salt - 1 teaspoon; Ground cinnamon - ¼ teaspoon; Ground nutmeg - ⅛ teaspoon; Ground black pepper - ⅛ teaspoon; Low-sodium chicken broth - ½ cup; Nonfat plain Greek yogurt - ½ cup; Shredded Pecorino Romano cheese - ⅓ cup

Ingredients for - End of Summer Soup

1. Buttercup squash, halved and seeded ½

2. Yellow squash, peeled and cubed 1 small

3. Sweet potato, peeled and cubed 1

4. Nectarine, pitted and chopped 1

5. Orange bell pepper, cubed ½

6. Cucumber, peeled and cubed ½

7. Chopped yellow onion ⅓ cup

8. Salt 1 teaspoon

9. Ground cinnamon ¼ teaspoon

10. Ground nutmeg ⅛ teaspoon

11. Ground black pepper ⅛ teaspoon

12. Low-sodium chicken broth ½ cup

13. Nonfat plain Greek yogurt ½ cup

14. Shredded Pecorino Romano cheese ⅓ cup

How to cook deliciously - End of Summer Soup

1 . Stage

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

2 . Stage

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

3 . Stage

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

4 . Stage

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.

5 . Stage

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

6 . Stage

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.

7 . Stage

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

8 . Stage

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.