Print This Recipe

Ingredients

• 2 teaspoons oil
• 2 cups sliced onions
• 2 lbs. winter squash, cut into 2-inch cubes (4 generous cups)
• 2 pears, peeled, and diced
• 2 cloves garlic, peeled and crushed
• 2 Tbsp. chopped, peeled ginger (or 1 tsp. ground ginger)
• 1⁄2 tsp. thyme
• 4 cups low-sodium chicken or vegetable broth
• 1 cup water
• 1 Tbsp. lemon juice 1⁄2 cup plain nonfat yogurt

Directions

1. Add onions and cook, stirring constantly until softened, 3 to 4 minutes.
2. Add squash, pears, garlic, ginger and thyme; cook, stirring, for 1 minute.
3. Add broth and water; bring to a simmer.
4. Reduce heat to low, cover, and simmer until squash is tender, 35-45 minutes.
5. Puree soup, in batches, if necessary, in a blender. (Follow blender directions for pureeing hot liquids.)
6. Return soup to pot and heat through. Stir in lemon juice.
7. Garnish each serving with a spoonful of yogurt.