butternut-pear soup... 55 minutes

 

the goods:

 

2 tablespoons extra-virgin olive oil, plus more for serving

1 medium yellow onion, diced large

1 small butternut squash, peeled, seeded, and diced large

1 pears, peeled and diced large

1/4 cup low-fat plain Greek yogurt

chopped fresh chives, for serving

 

In a medium pot, heat oil over medium-high. Add onion and cook until translucent, 6 minutes. Add squash, pears, and 4 cups water; season with salt and pepper. Bring to a boil; reduce to a rapid simmer and cook until squash is soft, 20 to 25 minutes.

In batches, fill a blender halfway with soup and puree with yogurt until smooth, transferring to a clean pot as you work. Season with salt and pepper; serve with chives and a drizzle of olive oil.