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Creamy Delicata Squash Soup

Creamy Delicata Squash Soup


"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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1 h 35 m servings 218 cals
Serving size has been adjusted!
Original recipe yields 5 servings


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

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 4
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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...

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

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

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.

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