1 small butternut squash (about 2 lbs), peeled, seeded, and diced large
2 pears peeled and diced large
salt
pepper
1/4 C cup low-fat plain Greek yogurt chopped fresh chives, for serving
Instructions
1- In a medium pot, heat oil over medium-high. Add onion and
cook until translucent, 6 minutes. Add squash, pears, and 4 cups
water; season with salt and pepper. Bring to a boil;reduce to a
rapid simmer and cook until squash is soft, 20-25 minutes.
2- In batches, fill a blender halfway with soup and puree with
yogurt until smooth (use caution when blending hot liquids),
transferring to a clean pot as you work. Season with salt and
pepper; serve with chives and a drizzle of olive oil. (To store,
refrigerate up to 5 days).
Originally Submitted
6/18/2013
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