End of Summer Vegetable Soup

Follow our step-by-step guide on how to make End of Summer Vegetable Soup.

1. Step 1

   Preheat your oven to 350°F (175°C).

2. Step 2

   Place the buttercup squash halves face-down in a baking dish and add water to the dish until it covers the bottom.

3. Step 3

   Bake the squash in the preheated oven for about 45 minutes, or until tender.

4. Step 4

   While the squash is baking, combine the yellow squash, sweet potato, nectarine, orange bell pepper, cucumber, and onion in a large pot. Add enough water to cover the vegetables, then stir in the salt, cinnamon, nutmeg, and black pepper.

5. Step 5

   Bring the vegetable mixture to a boil, then cover and reduce the heat to simmer for 10 minutes.

6. Step 6

   Once the buttercup squash is done baking, let it cool for 10 minutes. Scoop out the inner pulp and add it to the simmering vegetable soup. Allow the soup to continue simmering for at least 15 minutes to meld the flavors.

7. Step 7

   Remove the pot from heat and drain any excess liquid from the soup.

8. Step 8

   Transfer the cooked vegetables to a food processor and puree until smooth.

9. Step 9

   Return the puree to a large saucepan over low heat. Stir in the chicken broth and Greek yogurt until well combined. Cover and let it simmer for about 15 minutes, allowing the flavors to incorporate.

10. Step 10

    Remove from heat and sprinkle with shredded Pecorino Romano cheese before serving.