Creamy Delicata Squash Soup

1. 1

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

2. 2

   Place the squash halves cut-side down in a large baking dish. Pour in enough water so the bottom 1/8 inch of the squash is submerged. Cover the dish with aluminum foil.

3. 3

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

4. 4

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

5. 5

   Scrape the delicata squash flesh from the skin; add it to the saucepan with the vegetable broth and yogurt. Stir until the squash and yogurt are smoothly incorporated into the liquid. Bring to a simmer and cook until thickened, about 25 minutes.

6. 6

   Transfer the mixture from the saucepan to a blender, filling it no more than halfway. Cover and hold the lid with a towel; pulse a few times, then blend. Puree in batches until smooth and pour into a serving tureen. Season with salt and pepper to serve.

• Calories 252.68 kcal Moderate
• Protein 11.42 g Good Source
• Carbs 27.95 g Moderate
• Total Fat 10.74 g Moderate
• Saturated Fat 5.79 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 29.09 mg Moderate
• Sodium 540.55 mg High
• Fiber 5.06 g Moderate
• Sugar 13.92 g High
• Added Sugar 0.68 g Low Source
• Calcium 124.36 mg Low Source
• Iron 0.94 mg Low Source
• Potassium 787.33 mg Moderate
• Vitamin A 162.31 mcg_rae Moderate
• Vitamin C 14.03 mg Moderate
• Vitamin D 1.77 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Onions 🧅