Velvety Delicata Squash Soup

Ingredients 0/7

Step 1

Lightly heat your oven to 325°F (165°C). Place the squash halves cut-side down in a large baking dish, then pour in just enough water to cover the bottom by about an eighth of an inch. Cover the dish tightly with foil and roast until the squash is soft, which should take around 35 to 40 minutes. Let it cool once it’s done.

Step 2

While the squash is cooling, melt some butter in a big saucepan over low heat. Add the chopped onion and cook it gently, stirring now and then, until it’s nice and soft—about 10 minutes.

Step 3

Scoop the squash flesh out of the skin and add it to the pan along with the vegetable broth and yogurt. Stir everything together until it’s smooth and well combined. Bring the mixture to a gentle simmer and let it cook until it thickens a bit, roughly 25 minutes.

Step 4

Carefully transfer the soup in batches to a blender (don’t fill it more than halfway), then pulse a few times before blending it all until silky smooth. Pour the finished soup into a big bowl or tureen, season with salt and pepper to taste, and you’re ready to serve.