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

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

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.