Email: rushd@allpak.com

Squash Bisque with Ginger

Ingredients

2 tsp. olive oil
2 cups sliced leeks (4 medium, white and light green parts only)
2 lb. butternut squash, peeled, seeded, and cut into 2 inch cubes (4 generous cups)
2 firm but ripe pears, such as Bartlett or Anjou, peeled, cored, and diced.
2 cloves garlic, peeled and crushed
2 Tbsp. coarsely chopped peeled fresh ginger
1/2 tsp. thyme
2 14.5 oz cans light or lower sodium chicken broth
1 cup water
1 Tbsp. lemon juice
1/2 cup plain nonfat yogurt

Method:

1. Heat oil in a large pot (at least 4 quart capacity) over medium heat.
2. Add leeks 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.
5. Reduce heat to low, cover, and simmer until squash is tender, 35 to 45 minutes.
6. Puree soup, in batches if necessary, in a food processor or blender. (If using a blender, follow manufacturer's directions for pureeing hot liquids.)
7. Return soup to pot and heat through.
8. Stir in lemon juice.
9. Garnish each serving with a dollop of yogurt.

Yield: about eight 1 cup servings.