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Monday, October 14, 2013

Meatless Monday: Butternut Squash and Pear Soup

AHHHH, fall. That means Souper Sunday is back in my house. What's Souper Sunday? On top of making a delicious dinner, I make soup for my husband and I to enjoy at lunch! Except, this soup was so good, we ate it for lunch and dinner on Meatless Monday.

It's relatively simple and low in fat. And did I mention, tasted amazing? So amazing, I was licking my bowl. You could easily sub out a small pumpkin. The only painful part was peeling the butternut squash.

Butternut Squash and Pear Soup
by Martha Stewart

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

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.

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