THE WASHINGTON POST – Warm, soothing and aromatic, centred on nourishing produce, this soup has a truly healing vibe to it. But, more than that, what draws me to it is how alluringly tasty it is.
Flavour-wise, sweet earthiness of butternut squash and sautéed onion lead the way. Those vegetables are simmered in a savoury broth, along with chunks of fresh pear for a layer of fruity sweetness, and to counter a zing of ginger and a pleasantly bitter touch of turmeric.
Pureed until smooth, the creamy, brilliant orange-gold soup is served with a swirl of yogurt and a spray of fresh herbs. It’s one of those foods that manages to round out the sharp edges of the day. Sometimes, I’ll cradle a cup of it in the midafternoon for just that purpose.
Whether sipped for a snack or as or as part of a meal, it is a balm for a chilly day, fulfilling not just for your taste buds, but for your whole body.
BUTTERNUT SQUASH AND PEAR SOUP
Active time: 30 minutes | Total time: 55 minutes
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 savoury 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 four days.
Two tablespoons olive oil
One large yellow onion (about 10 ounces), chopped
One tablespoon finely minced or grated fresh ginger
1/4 teaspoon ground turmeric
Two pounds butternut squash, cut into one-inch dice (about seven cups)
Two ripe Bosc pears, peeled, cored and cut into one-inch pieces
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Four cups low-sodium chicken or vegetable broth, or more as needed
Three 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 five 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, one teaspoon at a time, until thin enough to drizzle.
Ladle the soup in bowls, drizzle with the yogurt and serve hot.
(with low-fat yogurt) | Calories: 203; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 1mg; Sodium: 205mg; Carbohydrates: 35g; Dietary Fibre: 6g; Sugar: 13g; Protein: 6g.