Friday, March 1, 2013

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.

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