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Ingredients
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½ buttercup squash, halved and seeded
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1 small yellow squash, peeled and cubed
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1 sweet potato, peeled and cubed
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1 nectarine, pitted and chopped
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½ orange bell pepper, cubed
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½ cucumber, peeled and cubed
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⅓ cup chopped yellow onion
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1 teaspoon salt
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¼ teaspoon ground cinnamon
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⅛ teaspoon ground nutmeg
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⅛ teaspoon ground black pepper
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½ cup low-sodium chicken broth
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½ cup nonfat plain Greek yogurt
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⅓ cup shredded Pecorino Romano cheese
Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Place butternut squash face-down in a baking dish; pour water into dish around squash.
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Bake in the preheated oven until tender, about 45 minutes.
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While butternut squash bakes, place yellow squash, sweet potato, nectarine, orange bell pepper, cucumber, and onion into a large pot with enough water to cover. Stir in salt, cinnamon, nutmeg, and pepper to vegetable mixture. Bring to a boil. Cover, reduce heat, and simmer for 10 minutes.
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Remove butternut squash from the oven. Let cool 10 minutes.
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Scoop out the inner pulp of squash half; add to the simmering soup. Continue to let simmer to meld flavors for at least 15 minutes. Remove from heat; drain liquid.
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Place cooked vegetables into a food processor and puree until smooth.
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Transfer puree to a large saucepan over low heat. Stir chicken broth and yogurt into puree until well blended. Cover and let simmer until incorporated, about 15 minutes. Remove from heat; sprinkle with Pecorino Romano cheese. Serve.
Cook's Note:
Recipe can be easily doubled to eliminate any food waste.
Nutrition Facts (per serving)
217 | Calories |
3g | Fat |
41g | Carbs |
10g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 217 | |
% Daily Value * | |
Total Fat 3g | 4% |
Saturated Fat 2g | 10% |
Cholesterol 13mg | 4% |
Sodium 774mg | 34% |
Total Carbohydrate 41g | 15% |
Dietary Fiber 7g | 24% |
Total Sugars 13g | |
Protein 10g | 19% |
Vitamin C 36mg | 40% |
Calcium 211mg | 16% |
Iron 2mg | 11% |
Potassium 936mg | 20% |
* 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.