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. Purée soup, in batches if necessary, in a blender. (If using a blender, follow manufacturer's directions for puréeing 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 Pears
How to Select
Select pears that are firm. To test when a pear is ripe, gently apply pressure with your finger. It will yield under pressure when ready-to-eat.
How to Store
Unripe pears can be stored in a paper bag at room temperature until ripe. Ripe pears should be refrigerated.
How to Prepare
Pears can be eaten as is with the skin on, or they can be pealed, chopped or sliced.