Autumn Squash Bisque with Ginger

 

2 teaspoons vegetable oil
2 cups sliced onion
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 peeled and chopped fresh ginger, or 1 teaspoon powdered ginger
½ teaspoon thyme
4 cups low-sodium chicken or vegetable broth (see Notes)
1 cup water
1 Tablespoon lemon juice
½ cup plain nonfat yogurt

1. Heat oil in a large pot over medium heat.
2. Add onions and stir 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, about 35 to 45 minutes.
6. Purée soup, in batches if necessary, in a blender. (If using a blender, follow manufacturer’s directions for puréeing hot liquids.)
7. Return soup to pot and heat through. Stir in lemon juice.
8. Garnish each serving with a spoonful of yogurt.
9. Refrigerate leftovers within 2 hours. 
10.  Freezes well.