Squash Bisque (Soup) - Second Harvest

Ingredients

• 2 tsp oil
• 2 cups sliced onions
• 2 lbs squash, peeled, seeded, and cut into 2-inch cubes (4 generous cups)
• 2 pears, peeled, cored, and diced
• 2 cloves garlic, peeled and crushed
• 1 tsp powdered ginger
• 1/2 tsp thyme
• 4 cups chicken or vegetable broth
• 1 cup water
• 1 tbsp lemon juice
• 1/2 cup plain non-fat yogurt
• Heat oil in a large pot over medium heat.
• Add onions and cook, stirring constantly until softened, 3 to 4 minutes.
• Add squash, pears, garlic, ginger and thyme; cook, stirring, for 1 minute.
• Add broth and water; bring to a simmer.
• Reduce heat to low, cover, and simmer until squash is tender, 35-45 minutes.
• Puree soup, in batches if necessary, in a blender.
• Return soup to pot and heat through. Stir in lemon juice.
• Garnish each serving with a spoonful of yogurt.
• Refrigerate leftovers within 2 hours.