Prep time1 hour
Makes 4 generous servings
1 fresh squash, peeled and cubed or one package of cubed raw squash
2 pears, peeled, cored and cubed
1/2 onion, diced
2 cups veggie or chicken broth
1/2 cup greek yogurt or non dairy yogurt
1/2 tsp. each of curry powder, cinnamon, nutmeg and ground ginger
olive oil for roasting squash
Preheat oven to 375
Roast cubed squash brushed with olive oil on rimmed cookie sheet for 30-35 minutes
Remove from the oven and place squash, pears and all remaining ingredients in a soup pot or sauce pan over low heat on the stove
Use a sick blender to combine into a soup consistency
Simmer for at least 10 minutes
*note- If you don't have a stick blender, use a countertop blender with the lid on before heating mixture on the stove.
This is delicious in winter,spring,and fall!