Cost/Serving: $1.53
Yield: [5 servings] / Serving Size = About 1 cup
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
½ teaspoon thyme
4 cups low sodium chicken or vegetable broth
1 cup water or more
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. Reduce heat to low, cover, and simmer until squash is tender, 35-45 minutes.
5. Puree soup, in batches if necessary, in a blender. Return soup to pot and add water to reach desired consistency. Heat through.
Adapted from www.foodhero.org.
Recipe Rating: