Cream of Pepper Squash, Ginger and Yogurt Soup

creamy squash soup

Swap cream for Danone Plain yogurt to give your soup a deliciously creamy texture and fewer calories than heavy cream.

  • Preparation: 45 minutes
  • Cooking Time: 45 minutes
  • Makes: 4-6 servings


  • 1 large pepper squash (or two small ones), seeded, halved
  • 1 drizzle of olive oil
  • 30 ml (2 tbsp.) fresh ginger, chopped
  • 1 pinch of nutmeg
  • 1.25 L (5 cups) chicken (or vegetable) broth
  • 125 ml (½ cup) Danone Plain yogurt
  • Salt and pepper to taste


    Oven temperature: 190 °C/375 °F

  1. Brush the inside of the squash halves with olive oil and place them on a baking sheet covered with parchment paper. Place the baking sheet in the middle of the oven and bake the squash for 25 minutes or until tender.
  2. On a work surface, empty the squash halves with a spoon.
  3. In a saucepan over medium heat, add the squash flesh, broth, ginger and nutmeg, and simmer for 15 minutes.
  4. In a blender, puree until smooth. Season and add the yogurt. Stir and serve.
  5. (Note: Just before serving, add a thin slice of lemon, a spoonful of yogurt and a pinch of nutmeg, if desired.)