This butternut squash and pear soup is a nourishing salve for chilly days

Ellie Krieger

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 with chunks of fresh pear for sweetness, and to counter a zing of ginger and a bitter touch of turmeric.

The soup is served with a swirl of yoghurt and a spray of fresh herbs. It is one of those foods that manages to round out the sharp edges of the day. Sometimes I cradle a cup of it in the mid-afternoon for just that purpose.

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 yoghurt and a spray of fresh herbs.

Storage Notes: The soup can be refrigerated for up to four days.

Butternut squash and pear soup. PHOTO: THE WASHINGTON POST

INGREDIENTS

Two tablespoons olive oil

One large yellow onion, chopped

One tablespoon finely minced or grated fresh ginger

Quarter teaspoon ground turmeric

Two pounds butternut squash, cut into one-inch dice

Two ripe Bosc pears, peeled, cored and cut into one-inch pieces

Three-quarter teaspoons kosher salt

Quarter teaspoon freshly ground black pepper

Four cups low-sodium broth

Three tablespoons plain yoghurt

Water, as needed

DIRECTIONS

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 yoghurt with water, one teaspoon at a time, until thin enough to drizzle. Ladle the soup in bowls, drizzle with the yoghurt and serve hot.

Nutrition (with low-fat yoghurt) | Calories: 203; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 1mg; Sodium: 205mg; Carbohydrates: 35g; Dietary Fibre: 6g; Sugar: 13g; Protein: 6g.