BUTTERNUT-PEAR SOUP

Butternut-Pear Soup image

Provided by Martha Stewart

Time 55m

Number Of Ingredients 7

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2 tablespoons extra-virgin olive oil, plus more for serving
1 medium yellow onion, diced large
1 small butternut squash (about 2 pounds), peeled, seeded, and diced large
2 pears, peeled and diced large
Salt and pepper
1/4 cup low-fat plain Greek yogurt
Chopped fresh chives, for serving

Steps:

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 (use caution when blending hot liquids), transferring to a clean pot as you work. Season with salt and pepper; serve with chives and a drizzle of olive oil.

Nutrition Facts : Calories 154 g, Fat 5 g, Fiber 5 g, Protein 3 g, SaturatedFat 1 g