Butternut Squash and Pear Soup

• 份量: 6 servings
• 活動時間: 25 minutes
• 總時間: 55 minutes

食材

2 tablespoons olive oil

1 large yellow onion (about 10 ounces), chopped

1 tablespoon finely minced or grated fresh ginger

¼ teaspoons 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

¼ teaspoons fine salt, plus more to taste.

¼ teaspoons freshly ground black pepper

4 cups low-sodium chicken broth or vegetable broth, or more as needed

3 tablespoons plain yogurt (low-fat or full fat)

water, as needed

步驟

Step 1

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.

Step 2

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.

Step 3

In a small bowl, whisk the yogurt with water, 1 teaspoon at a time, until thin enough to drizzle.

Step 4

Ladle the soup in bowls, drizzle with the yogurt and serve hot.

Substitutions

To make it vegan >> use nondairy yogurt.

To add more of a kick >> increase the amount of ginger or add a little powdered ginger.

Pears >> apples.

Yellow onion >> white onion or shallots.

Broth >> water.

營養

• 每份大小: Per serving (with low-fa
• 卡路里: 203
• 總脂肪: 6 g
• 飽和脂肪: 1 g
• 膽固醇: 1 mg
• 鈉: 205 mg
• 總碳水化合物: 35 g
• 膳食纖維: 6 g
• 總糖: 13 g
• 蛋白質: 6 g