Super Simple Garden Recipes: Winter Squash Pear Ginger Soup

Adapted from Food Hero’s Autumn Squash Bisque with Ginger

Ingredients:

• 2 pounds winter squash, peeled, seeded, and cut into 2-inch cubes (4 generous cups)

• 2 cups sliced or diced onion

• 2 pears, peeled, cored, and diced,

• 2 cloves garlic, peeled and crushed

• ½ teaspoon thyme

• 2 Tablespoons peeled and chopped fresh ginger, or 1 teaspoon powdered ginger

• 2 teaspoons cooking oil of your choosing

• 4 cups low-sodium chicken or vegetable broth, or water

• 1 tablespoon lemon juice

• 1 cup water

• 1/2 cup plain yogurt

Instructions:

1. Heat olive oil in a Dutch oven over medium heat.

2. Add onions and stir until softened (about 3 to 4 minutes).

3. Add squash, pears, garlic, ginger and thyme and cook, stirring (about 1 minute).

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

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

6. Carefully purée soup, in batches if necessary, in a blender, or using an immersion blender.

7. Return soup to pot to reheat and then stir in lemon juice.

8. Ladle into bowls and garnish each serving with a spoonful of yogurt and enjoy.

9. Consider freezing leftovers (or doubling the recipe for quick meals in the upcoming months), and/or starting a soup exchange with your family, friends, and/or neighbors!