End of Summer Soup

Step 1
Preheat the oven to 350 degrees F (175 degrees C).

Step 2
Place butternut squash face-down in a baking dish; pour water into dish around squash.

Step 3
Bake in the preheated oven until tender, about 45 minutes.

Step 4
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.

Step 5
Remove butternut squash from the oven. Let cool 10 minutes.

Step 6
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.

Step 7
Place cooked vegetables into a food processor and puree until smooth.

Step 8
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.