How to Make End of Summer Soup - A Step-by-Step Guide

As summer draws to a close, it's the perfect time to make the most of the season's fresh produce before it's gone. One way to savor the end of summer is by creating a delicious End of Summer Soup that captures the flavors of the season. This soup is a wonderful way to use up the last of your garden's bounty or the final offerings from the farmer's market. With a combination of ripe tomatoes, sweet corn, zucchini, and fresh herbs, this soup is a celebration of summer's finest ingredients.

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Ingredients

  • ½ buttercup squash, halved and seeded
  • 1 small yellow squash, peeled and cubed
  • 1 sweet potato, peeled and cubed
  • 1 nectarine, pitted and chopped
  • ½ orange bell pepper, cubed
  • ½ cucumber, peeled and cubed
  • ⅓ cup chopped yellow onion
  • 1 teaspoon salt
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground black pepper
  • ½ cup low-sodium chicken broth
  • ½ cup nonfat plain Greek yogurt
  • ⅓ cup shredded Pecorino Romano cheese

Information

  • Prep Time: 35 mins
  • Cook Time: 1 hr 15 mins
  • Additional Time: 10 mins
  • Total Time: 2 hrs
  • Servings: 4
  • Yield: 4 servings

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place butternut squash face-down in a baking dish; pour water into dish around squash.
  • Bake in the preheated oven until tender, about 45 minutes.
  • 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.
  • Remove butternut squash from the oven. Let cool 10 minutes.
  • 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.
  • Place cooked vegetables into a food processor and puree until smooth.
  • 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.
  • Nutrition

    217 cal.

    • Total Fat: 3g
    • Saturated Fat: 2g
    • Cholesterol: 13mg
    • Sodium: 774mg
    • Total Carbohydrate: 41g
    • Dietary Fiber: 7g
    • Total Sugars: 13g
    • Protein: 10g
    • Vitamin C: 36mg
    • Calcium: 211mg
    • Iron: 2mg
    • Potassium: 936mg