WEDNESDAY, DECEMBER 2 , 2020. THE WASHINGTON POST EZ EE E3
Butternut Squash and Pear Soup
6 servings
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 savory
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
yogurt and a spray of fresh herbs. It is a balm for a chilly day, fulfilling
not just for your taste buds but for your whole body.
The soup can be refrigerated for up to 4 days.
From cookbook author and nutritionist Ellie Krieger.
Ingredients
l2 tablespoons olive oil
l1 large yellow onion (about 10
ounces), chopped
l1 tablespoon finely minced or
grated fresh ginger
l^1 / 4 teaspoon ground turmeric
l2 pounds butternut squash, cut
into 1-inch dice (about 7 cups)
l2 ripe Bosc pears, peeled, cored
and cut into 1-inch pieces
l^3 / 4 teaspoon kosher salt
l^1 / 4 teaspoon freshly ground
black pepper
l4 cups low-sodium chicken or
vegetable broth, or more as
needed
l3 tablespoons plain yogurt
(low-fat or full fat)
lWater, as needed
Steps
lIn a large stock pot over medi-
um heat, heat the oil until shim-
mering. Add the onion and
cook, stirring, until softened
but not browned, about 5 min-
utes. Stir in the ginger and the
turmeric and cook, stirring, un-
til 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.
lUsing 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.
lIn a small bowl, whisk the yo-
gurt with water, 1 teaspoon at a
time, until thin enough to driz-
zle.
lLadle the soup in bowls, drizzle
with the yogurt and serve hot.
Nutrition | Per serving (with low-fat yogurt):
203 calories, 6 g protein, 35 g
carbohydrates, 6 g fat, 1 g saturated fat, 1
mg cholesterol, 205 mg sodium, 6 g dietary
fiber, 13 g sugar
Recipe tested by Olga Massov; email
questions to [email protected]Warm, soothing
and aromatic,
centered 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.
Flavor-wise, sweet earthiness
of butternut squash and sautéed
onion lead the way. Those
vegetables are simmered in a
savory broth, along with chunks
of fresh pear for a layer of fruity
sweetness, and to counter a zing
of ginger and a pleasantly bitter
touch of turmeric.
Pureed until smooth, the
creamy, brilliant orange-gold
soup is served with a swirl of
yogurt and a spray of fresh
herbs. It’s one of those foods
that manages to round out the
sharp edges of the day.
Sometimes, I’ll cradle a cup of it
in the midafternoon for just
that purpose.
Whether sipped for a snack or
as or as part of a meal, it is a
balm for a chilly day, fulfilling
not just for your taste buds, but
for your whole body.
[email protected]Krieger is a registered dietitian,
nutritionist and cookbook author
who hosts public television’s “Ellie’s
Real Good Food.” Learn more at
elliekrieger.com.Aromatic butternut squash and pear soup is a nourishing salve for chilly days
TOM MCCORKLE FOR THE WASHINGTON POST; FOOD STYLING BY LISA CHERKASKY FOR THE WASHINGTON POSTEllie
Krieger
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