YUM-YUM! This recipe was sooo good,
I ate it before I could take a picture!
Description: This recipe is an excellent source of vitamin A, which keeps eyes and skin healthy.
YIELD: 1 serving
TIME: N/A
NUTRITIONAL INFO(PER SERVING): Calories 80, Total Fat 1.5 g, Cholesterol 0 mg, Sodium 340 mg, Protein 2 g
TAGS: Bisque, Dinner, Healthy, Ginger, Squash
INGREDIENTS:
• 2 teaspoons vegetable 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 15-ounce can 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
• 1 cup water
• 1 tablespoon lemon juice
• 1/2 cup plain nonfat yogurt
DIRECTIONS:
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 food processor or 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.
9. Refrigerate leftovers within 2-3 hours.
