Soup for all Seasons

By Joey0824

Ingredients

• 1 tbsp canola oil
• 1 tsp butter
• 1 med onion, sliced
• 2 bay leaves
• 1 lg butternut squash, peeled, seeded, and thinly sliced
• 3 ripe pears, peeled and chopped
• 1/3 tsp garam masala spice mixture
• 1/4 tsp ground red pepper
• 5 C reduced sodium vegetable or chicken broth
• 1 med potato, peeled and cut into 1" cubes
• 1/2 tsp salt
• 1/3 C whole milk
• low fat plain yogurt (garnish)
• fresh herbs (garnish)

Details

Servings 6

Preparation

Step 1

1.In large saucepan, heat oil and butter over medium heat. Add onion and bay leaves and cook, stirring often, until softened, about 5 minutes. Increase heat to medium high, add squash, pears, garam masala, and pepper, and cook, stirring occasionally, 5 minutes longer or until squash and pears begin to brown.
2.Add broth, potato, and salt. Bring mixture to a boil, reduce heat, and simmer until squash is very soft, about 20 to 25 minutes. Remove bay leaves.
3.Puree soup in batches in food processor or blender. Return to saucepan, stir in milk, and bring to a simmer. Divide into 6 bowls, garnish and serve