• 2 teaspoons oil
• 2 cups sliced onions
• 2 pounds winter squash, peeled, seeded, and cut into 2-inch cubes (4 generous cups)
• 2 pears, peeled, cored, and diced, or 1 can (15 ounces) sliced pears, drained and chopped
• 2 cloves garlic, peeled and crushed
• 2 tablespoons coarsely chopped, peeled fresh ginger, or 1 teaspoon powdered ginger
• 1/2 teaspoon thyme
• 4 cups chicken or vegetable broth (see notes)
• 1 cup water
• 1 tablespoon lemon juice
• 1/2 cup plain nonfat yogurt

1. Heat oil in a large pot over medium heat.

2. Add onions and cook, stirring constantly until softened, 3 to 4 minutes.

3. Add squash, pears, garlic, ginger and thyme; cook, stirring, for 1 minute.

4. Add broth and water; bring to a simmer.

5. Reduce heat to low, cover, and simmer until squash is tender, 35-45 minutes.

6. Puree soup, in batches if necessary, in a blender. (If using a blender, follow manufacturer’s directions for pureeing hot liquids.)

7. Return soup to pot and heat through. Stir in lemon juice.

8. Garnish each serving with a spoonful of yogurt.

Refrigerate leftovers within 2 hours.