Late-Summer Harvest Soup

1. 1

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

2. 2

   Set the butternut squash cut-side down in a baking dish; pour water into the dish around the squash.

3. 3

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

4. 4

   While the butternut squash bakes, put the yellow squash, sweet potato, nectarine, orange bell pepper, cucumber, and onion into a large pot with enough water to cover. Stir the salt, cinnamon, nutmeg, and pepper into the vegetable mixture. Bring to a boil, then cover, reduce the heat, and simmer for 10 minutes.

5. 5

   Remove the butternut squash from the oven and let it cool for 10 minutes.

6. 6

   Scoop out the inner pulp from the squash half and add it to the simmering soup. Continue simmering to meld the flavors for at least 15 minutes, then remove from the heat and drain the liquid.

7. 7

   Place the cooked vegetables in a food processor and puree until smooth.

8. 8

   Transfer the puree to a large saucepan over low heat. Stir the chicken broth and yogurt into the puree until well blended. Cover and simmer until incorporated, about 15 minutes, then remove from the heat; sprinkle with Pecorino Romano cheese. Serve.

• Calories 194.47 kcal Moderate
• Protein 10.48 g Good Source
• Carbs 25.05 g Moderate
• Total Fat 6.22 g Moderate
• Saturated Fat 3.32 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 14.85 mg Low Source
• Sodium 413.29 mg Moderate
• Fiber 4.72 g Moderate
• Sugar 11.7 g High
• Added Sugar 0.0 g Low Source
• Calcium 275.32 mg Good Source
• Iron 0.8 mg Low Source
• Potassium 224.69 mg Low Source
• Vitamin A 1012.46 mcg_rae Good Source
• Vitamin C 43.78 mg Good Source
• Vitamin D 0.0 mcg Low Source

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

• Milk 🥛
• Onions 🧅