2 teaspoons vegetable oil 2 cups onions (sliced) 2 pounds winter squash (peeled, seeded, and cut into 2-inch cubes — about 4 generous cups) 2 pears (peeled, cored, and diced) OR 1 15 oz. can sliced pears (drained and chopped) 2 cloves garlic (peeled and crushed) 2 tablespoons fresh ginger (peeled and coarsely chopped) OR 1 teaspoon powdered ginger 1⁄2 teaspoon thyme 4 cups chicken or vegetable broth (see notes) 1 cup water 1 tablespoon lemon juice 1⁄2 cup plain nonfat yogurt
- Cut and prepare squash, pears, and garlic. Watch these short videos to learn some quick preparation tips for acorn squash and butternut squash.
- Heat oil in a large pot over medium heat.
- Add onions and cook, stirring constantly until softened (about 3 to 4 minutes).
- Add squash, pears, garlic, ginger and thyme; cook and continue to stir for 1 minute.
- Add broth and water, and bring to a simmer.
- Reduce heat to low, cover, and simmer until squash is tender (about 35-45 minutes).
- Use a blender or food processor to puree the soup (in batches if necessary). Follow the manufacturer’s directions for pureeing 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.