![Yellow Squash Soup](https://cdn.statically.io/img/www.eatingwell.com/thmb/KPe5SE1pB9S6KDW_V24QVcgDPJU=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/yellow-squash-soup-f5decb6a531b4a3c9f947dd03b3285cd.jpg)
Ingredients
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2 tablespoons extra-virgin olive oil
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1 cup chopped yellow onion
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½ cup chopped celery
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2 cloves garlic, finely chopped
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1 teaspoon ground cumin
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1 teaspoon ground turmeric
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½ teaspoon ground coriander
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¼ teaspoon smoked paprika, plus more for garnish
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6 cups chopped yellow squash (about 4 medium)
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4 cups low-sodium vegetable broth
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2 cups chopped peeled Yukon Gold potatoes (about 2 medium)
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½ teaspoon salt, divided
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¼ cup half-and-half plus 2 tablespoons, divided
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¼ cup whole-milk plain Greek yogurt
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Chopped fresh chives for garnish
Directions
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Heat oil in a large Dutch oven over medium-high heat. Add onion and celery; cook, stirring often, until translucent and softened, 5 to 6 minutes. Stir in garlic, cumin, turmeric, coriander and paprika; cook, stirring constantly, for 1 minute. Stir in squash, broth, potatoes and 1/4 teaspoon salt; bring to a boil over high heat. Cover, reduce heat to low and simmer, stirring occasionally, until the vegetables are very soft, 25 to 30 minutes. Remove from heat.
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Using an immersion blender, puree the soup until very smooth, 2 to 3 minutes. (Use caution when blending hot liquids. Alternatively, pour half the soup into a blender. Secure the lid on the blender and remove the center piece to allow steam to escape. Place a clean towel over the opening. Process until smooth, about 2 minutes. Pour into a large heatproof bowl. Repeat the procedure with the remaining soup.) Stir in 1/4 cup half-and-half and the remaining 1/4 teaspoon salt.
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Combine yogurt and the remaining 2 tablespoons half-and-half in a small bowl. Ladle the soup evenly into 6 bowls. Top each bowl with about 2 teaspoons yogurt mixture; garnish with chives and additional paprika, if desired.
To make ahead
Prepare soup through Step 2. Cover and refrigerate for up to 2 days.
Nutrition Facts (per serving)
150 | Calories |
7g | Fat |
18g | Carbs |
4g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Serving Size 1 1/3 cups | |
Calories 150 | |
% Daily Value * | |
Total Carbohydrate 18g | 7% |
Dietary Fiber 4g | 14% |
Total Sugars 6g | |
Protein 4g | 8% |
Total Fat 7g | 9% |
Saturated Fat 2g | 10% |
Cholesterol 7mg | 2% |
Vitamin A 1187IU | 24% |
Sodium 304mg | 13% |
Potassium 399mg | 8% |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.