Butternut Squash and Pear Soup - Ellie Krieger

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion (about 10 ounces), chopped
• 1 tablespoon finely minced or grated fresh ginger
• 1/4 teaspoon 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
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 4 cups low-sodium chicken or vegetable broth, or more as needed
• 3 tablespoons plain yogurt (low-fat or full fat)
• Water, as needed