Prep time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Number of Servings: 10
- 2 teaspoons vegetable oil
- 2 cups sliced onion
- 2 pounds winter squash, peeled, seeded, and cut into 2-inch cubes (4 generous cups)
- 2 pears, peeled, cored, and diced, or 1 can (15 ounces) sliced pears, drained and chopped
- 2 cloves garlic, peeled and crushed
- 2 Tablespoons peeled and chopped fresh ginger, or 1 teaspoon powdered ginger
- 1/2 teaspoon thyme
- 4 cups low-sodium chicken or vegetable broth*
- 1 cup water
- 1 Tablespoon lemon juice
- 1/2 cup plain nonfat yogurt
- Wash hands with soap and water.
- Heat oil in a large pot over medium heat.
- Add onions and stir until softened, 3 to 4 minutes.
- Add squash, pears, garlic, ginger and thyme; cook, stirring, for 1 minute.
- Add broth and water; bring to a simmer.
- Reduce heat to low, cover, and simmer until squash is tender, about 35 to 45 minutes.
- Purée soup, in batches if necessary, in a blender. (If using a blender, follow manufacturer's directions for puréeing hot liquids.)
- Return soup to pot and heat through. Stir in lemon juice.
- Garnish each serving with a spoonful of yogurt.
- Refrigerate leftovers within 2 hours.
- *No broth? Use 1 teaspoon or 1 cube bouillon dissolved in 1 cup water for each cup of broth.
- Freeze extra lemon juice to use later.