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

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.