Ingredients

• 2 teaspoons vegetable oil
• 2 cups sliced onion
• 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 peeled and chopped fresh ginger, or 1 teaspoon powdered ginger
• 1/2 teaspoon thyme
• 4 cups low-sodium chicken or vegetable broth*
• 1 cup water
• 1 Tablespoon lemon juice
• 1/2 cup plain nonfat yogurt

Directions

1. Wash hands with soap and water.
2. Heat oil in a large pot over medium heat.
3. Add onions and stir until softened, 3 to 4 minutes.
4. Add squash, pears, garlic, ginger and thyme; cook, stirring, for 1 minute.
5. Add broth and water; bring to a simmer.
6. Reduce heat to low, cover, and simmer until squash is tender, about 35 to 45 minutes.
7. Purée soup, in batches if necessary, in a blender. (If using a blender, follow manufacturer's directions for puréeing hot liquids.)
8. Return soup to pot and heat through. Stir in lemon juice.
9. Garnish each serving with a spoonful of yogurt.
10. Refrigerate leftovers within 2 hours.

Notes:

• *No broth? Use 1 teaspoon or 1 cube bouillon dissolved in 1 cup water for each cup of broth.
• Freeze extra lemon juice to use later.