Photo by Tom McCorkle and food styling by Lisa Cherkasky; 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. 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