2 teaspoons vegetable oil
2 cups sliced onions
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 coarsely chopped, peeled fresh ginger, or 1 teaspoon powdered ginger
1/2 teaspoon thyme
4 cups chicken or vegetable broth
1 cup water
1 tablespoon lemon juice
1/2 cup plain nonfat yogurt
1. Heat oil in a large pot over medium heat.
2. Add onions and cook, stirring constantly until softened, 3 to 4 minutes.
3. Add squash, pears, garlic, ginger and thyme; cook, stirring, for 1 minute.
4. Add broth and water; bring to a simmer.
5. Reduce heat to low, cover, and simmer until squash is tender, 35-45 minutes.
6. Puree soup, in batches if necessary, in a blender. (If using a blender, follow manufacturers directions for pureeing hot liquids.)
7. Return soup to pot and heat through. Stir in lemon juice.
8. Garnish each serving with a spoonful of yogurt.
9. Refrigerate leftovers within 2 hours.
More About Butternut Squash
How to Select
Choose a squash heavy for its size.
How to Store
Store in a cool, dark place for up to a month. Once cut, refrigerate unused portion.
How to Prepare
Add to stews and soups, steam and drizzle with olive oil, prepare in a curry, bake and stuff with apples, add cooked squash to a canned black beans with a dash of cinnamon and cumin, mash with yams, seasoned with ginger and cinnamon, or simply cube and roast.
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