| Did a friend forward this to you? Sign up here. A balm for chilly nights Good morning! I've been bundling up for my morning walks with Frito, adding lots of layers to keep myself cozy. When I try to take a shortcut — I want to go back inside where it's warm! — Frito keeps me honest, gently dragging me forward so we can both get our steps in, enjoy the fresh air, meditate on the color of the sky, and say hi to the neighbors and their friendly pups. Once we're back inside, Frito skips around me until he gets his kibble, and I make myself a mug of tea or have the tiniest cup of coffee — I can't handle too much caffeine — and get to work. Most days, I don't stop until my stomach tells me it's time for dinner – and lately, more often than not, that's been soup! Here's another good soup recipe for dinner tonight. It's a silky butternut squash soup, from Nourish columnist Ellie Krieger, and it has a secret: Pears bring out the squash's sweet side, add body and a surprising amount of depth. Ginger, onion and black pepper keep it savory, and a touch of yogurt, swirled into the top of each bowl, adds just the right amount of tang. If you don't love the idea of hacking away at a massive winter squash — though if you follow my colleague Aaron Hutcherson's method, it's not that bad! — there are a few ways around this: - Buy already chopped squash at the grocery store.
- Use smaller and tender-skinned honeynut squash, which needn't be peeled.
- Do as a commenter suggests: "I lack the machete and the skill to use it to cut up a raw squash. So I prick the shell and microwave until the squash is cut-up-able. Then I cut it in half and scoop out the seeds. Depending on the recipe, I either finish cooking in the microwave or roast it or add to the recipe in its half-cooked state."
As Ellie writes, this soup "is a balm for a chilly day, fulfilling not just for your taste buds but for your whole body."  | Today's recipe |  Photos by Tom McCorkle for The Washington Post; food styling by Lisa Cherkasky for The Washington Post | Butternut Squash and Pear SoupThis recipe is really perfect as-is, so I wouldn't change a thing. I find that it's also easy to halve, for those looking to make a smaller amount. But if you're looking for substitutions: - The onion adds just the right amount of savory-sweetness here. >> Use an infused oil if you need to skip it.
- I wouldn't omit the ginger >> but if you're out of fresh, a teaspoon of dried ginger would work.
- No Bosc pears? >> Any kind of pear or apple works instead.
- Out of yogurt? >> Try sour cream or a spoonful of coconut milk. You could also top the soup with herbed croutons or frizzled sage leaves or chile oil.
Want to save this recipe? View it on Voraciously here and click the bookmark icon below the serving size at the top of the page to add it to your Reading List. For easy printing and scaling, view this recipe in our Recipe Finder. Servings: 6
Active time: 30 mins
Total time: 55 mins Ingredients - 2 tablespoons olive oil
- 1 large yellow onion (about 10 ounces), chopped
- 1 tablespoon finely minced or grated fresh ginger
- 1/4 teaspoon ground turmeric
- 2 pounds butternut squash, peeled, seeded, cut into 1-inch dice (about 7 cups)
- 2 ripe Bosc pears, peeled, cored and cut into 1-inch pieces
- 1/4 teaspoon fine salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
- 4 cups low-sodium chicken or vegetable broth, or more as needed
- 3 tablespoons plain yogurt (low-fat or full fat)
- Water, as needed
Steps1. In a large stock pot over medium heat, heat the oil until shimmering. Add the onion and cook, stirring, until softened but not browned, about 5 minutes. Stir in the ginger and the turmeric and cook, stirring, until aromatic, about 30 seconds. Stir in the squash, pears, salt and pepper. Add the broth and bring to a boil, then reduce the heat to medium-low, cover and simmer until the squash is very tender, about 25 minutes. 2. Using an immersion blender, puree the soup, or let cool slightly, then puree it in batches in a stand blender until smooth. Taste and add more salt, if needed. Add a little water or additional broth, if needed, to thin the soup to your liking. 3. In a small bowl, whisk the yogurt with water, 1 teaspoon at a time, until thin enough to drizzle. 4. Ladle the soup in bowls, drizzle with the yogurt and serve hot. From cookbook author and nutritionist Ellie Krieger. Tested by Olga Massov. Nutrition information per serving: Calories: 203; Total Fat: 6 g; Saturated Fat: 1 g; Cholesterol: 1 mg; Sodium: 205 mg; Carbohydrates: 35 g; Dietary Fiber: 6 g; Sugar: 13 g; Protein: 6 g.  | Dessert | 🎧 "Come Together" by the Beatles.
📺 "Everything Everywhere All at Once" official trailer.
📖 "A New Ban on Surprise Medical Bills" by Margot Sanger-Katz in the New York Times.
👀 Butterfly flower cookies.
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