Photo by Tom McCorkle for The Washington Post
This 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.
Storage Notes: The soup can be refrigerated for up to 4 days.
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
3/4 teaspoon kosher salt
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
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.
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.
In a small bowl, whisk the yogurt with water, 1 teaspoon at a time, until thin enough to drizzle.
Ladle the soup in bowls, drizzle with the yogurt and serve hot.
Makes 6 Servings
Per serving (with low fat yogurt): Calories 203; Total Fat 6g; (Sat Fat 1g); Protein 6g; Carb 35g; Fiber 6g; Cholesterol 1mg; Sodium 205mg; Total Sugar 13g