Creamy Delicata Squash Soup Recipe -
Creamy Delicata Squash Soup Recipe

Creamy Delicata Squash Soup

Recipe by  

"Roasted squash lends a delicate sweetness to this creamy soup. Onions, vegetable broth, and roasted squash are cooked together with non-fat Greek yogurt and processed to a fine consistency for an incredibly rich-tasting soup. Chicken broth works fine for this, too."

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Ingredients Edit and Save

Original recipe makes 5 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr 15 mins

    1 hr 35 mins


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Put squash halves into a large baking dish with cut-sides down. Pour enough water into the dish so the bottom 1/8-inch of the squash is submerged. Cover the baking dish with aluminum foil.
  3. Roast squash in preheated oven until the flesh is tender, 35 to 40 minutes. Set aside to cool.
  4. Melt butter in a large saucepan over low heat. Cook onion in butter, stirring occasionally, until softened, about 10 minutes.
  5. Scrape the delicata squash flesh from the skin; add to the saucepan along with vegetable broth and yogurt. Stir the mixture until the squash and yogurt smoothly mix into the liquid. Bring to a simmer and cook until thickened, about 25 minutes.
  6. Pour mixture from saucepan into a blender no more than half-full. Cover and hold lid in place with a towel; pulse a few times before leaving on to blend. Puree in batches until smooth and pour into a serving tureen. Season with salt and pepper to serve.
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Reviews More Reviews

Sep 21, 2014

I made this tonight and my family could not eat it. The yogurt made it way too tangy. I would have been better off making the recipe that calls for heavy cream. I think it would have been really good if made with the heavy cream. With that said, making the soup was easy and it looked good.

Mar 19, 2014

Really tasty. My first time cooking with delicata.. was a bit difficult to find. If you don't care for nutmeg, leave it out.. tastes great with or without it. I liked this soup hot and cold


4 Ratings

Feb 08, 2015

I used good quality olive oil, used chopped fresh sage instead of nutmeg and added only 2-3 tablespoonfuls of Strauss whole milk yogurt. Used my immersion blender. It's a nice and light soup.

Mar 30, 2014

Thanks. I made this as written except I left the nutmeg out. Very good, great flavor.


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  • Calories
  • 218 kcal
  • 11%
  • Carbohydrates
  • 37.1 g
  • 12%
  • Cholesterol
  • 12 mg
  • 4%
  • Fat
  • 5.3 g
  • 8%
  • Fiber
  • 5.3 g
  • 21%
  • Protein
  • 9.1 g
  • 18%
  • Sodium
  • 421 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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