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Silky Delicata Squash Soup

★★★★★ 4.8 (13 reviews)

This creamy soup is the perfect way to enjoy the sweet, nutty flavor of delicata squash. It’s simple to make and wonderfully comforting on a chilly day.

◷1 hr 35 minTotal Time

♜4Servings

▥HardDifficulty

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Ingredients

4servings

3 delicata squash, halved lengthwise and seeded2 tablespoons butter1 onion, chopped3 cups vegetable broth1 ½ cups plain fat-free Greek yogurt½ teaspoon freshly grated nutmeg salt and ground black pepper to taste

Instructions

Roast the Squash

Start by heating your oven to 325°F. Place the squash halves cut-side down in a large baking dish and pour in just enough water to cover the bottom by about an eighth of an inch. Cover the dish tightly with foil and roast the squash for 35 to 40 minutes, or until the flesh feels soft when poked. Let it cool a bit once it’s out of the oven.

Saut Onions Slowly

While the squash is cooling, melt some butter in a big pot over low heat. Add the chopped onion and cook gently, stirring now and then, until the onion is soft and fragrant—this usually takes about 10 minutes.

Combine and Simmer Soup

Scoop the squash flesh away from the skin and add it to the pot along with the vegetable broth and yogurt. Stir everything together until it’s smooth and well combined. Bring the soup to a gentle simmer and let it cook for about 25 minutes, so it thickens slightly.

Blend Soup Smoothly

Carefully transfer the soup in batches to a blender—don’t fill it more than halfway—and blend until silky smooth. Pour the blended soup back into a serving bowl, season with salt and pepper to taste, and enjoy!

Why You’ll Love This Recipe

This soup is smooth and comforting, with a naturally sweet flavor from the squash. It’s a healthy option that feels indulgent without being heavy. Plus, it’s easy to make and perfect for chilly days.

Serving Suggestions

Serve warm with a drizzle of olive oil or a dollop of yogurt for extra creaminess. Garnish with fresh herbs like thyme or parsley and some toasted pumpkin seeds for crunch.

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it thickens too much. This soup also freezes well for up to 2 months.