Butternut Squash & Pear Soup

This simple aromatic soup is as nourishing as it is tasty. The sweet, earthy duo of butternut squash and fresh pear simmer with onion in a savory broth spiked with a zing of ginger and turmeric. The brilliant orange-gold soup is then pureed until creamy and served with a swirl of yogurt and a spray of fresh herbs. It is a balm for a chilly day, fulfilling not just for your taste buds but for your whole body. You can make this soup vegan by using vegetable broth and silken tofu instead of yogurt. Butternut squash is a nutritional powerhouse of essential vitamins, minerals, and antioxidants. It adds flavor to meals while being low in calories and high in fiber. Packed with vitamin A & C, it boosts your immunity, eye, and bone health. It is also rich in carotenoids, antioxidants that help stave off disease. Pears are also a great source of antioxidants, folate, vitamin C, and fiber. Squash and pears may help improve gut health.

Makes: 6 servings
Time to cook: 55 minutes

Ingredients

· 2 tablespoons olive oil

· 1 large yellow onion (about 10 ounces), chopped

·  1 tablespoon finely minced or grated fresh ginger

· 1/4 teaspoon ground turmeric

· 2 pounds butternut squash, peeled, seeded, cut into 1-inch dice (about 7 cups)

· 2 ripe Bosc pears, peeled, cored and cut into 1-inch pieces

· 1/4 teaspoon fine salt, plus more to taste.

· 1/4 teaspoon freshly ground black pepper

· 4 cups low-sodium chicken or vegetable broth, or more as needed

· 3 tablespoons plain yogurt (low-fat or full fat)

· Water, as needed

Cooking Instructions

1. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the sausage in pinches; cook In a large stock pot over medium heat, heat the oil until shimmering. Add the onion and cook, stirring, until softened but not browned, about 5 minutes. Stir in the ginger and the turmeric and cook, stirring, until aromatic, about 30 seconds. Stir in the squash, pears, salt and pepper. Add the broth and bring to a boil, then reduce the heat to medium-low, cover and simmer until the squash is very tender, about 25 minutes.

2. Using an immersion blender, puree the soup, or let cool slightly, then puree it in batches in a stand blender until smooth. Add a little water or additional broth, if needed, to thin the soup to your liking.

3. In a small bowl, whisk the yogurt with water, 1 teaspoon at a time, until thin enough to drizzle.

4. Ladle the soup in bowls, drizzle with the yogurt and serve hot. 

Nutrition per serving
203 calories; 6 grams fat; 1 gram saturated fat; 35 grams carbohydrates; 6 grams protein; 6 grams fiber; 13 grams sugar; 205 milligrams sodium

Recipe by Ellie Krieger, The WashingtonPost  

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