Pumpkin Pear Pureed Soup

INGREDIENTS

• 2 medium USA Pears, cored and cubed (no need to peel)
• 2 cups cubed pumpkin, raw or roasted (or butternut squash, or 1 15-oz can pumpkin puree)
• 2 tablespoons olive or canola oil
• 1 red bell pepper, diced
• 1 medium onion, diced
• 2 cloves of garlic, minced
• 2-4 cups low-sodium chicken or vegetable stock
• Salt and pepper, to taste
• Mrs. Dash Extra Spicy Blend (or crushed red pepper)
• 1 cup fat-free plain Greek yogurt

DIRECTIONS

1. In a medium sauce pan over medium heat, warm up the oil and add bell pepper, onion, and garlic. Sauté for 3-5 minutes or until tender. Add pear and squash and just enough broth to cover the vegetables. Cover pot and bring to a simmer.
2. Simmer 3-20 minutes or until pears and squash are tender when poked with a fork; this step takes no time if using roasted or canned squash, but is a bit longer if using raw. Just keep checking!
3. Using an immersion blender or a countertop blender in batches, puree the soup until smooth. Or, mash the mixture with a potato masher. Add more stock if you’d like the soup to be thinner. Taste seasonings; add salt, pepper, and Mrs. Dash to taste. Add ¾ cup yogurt and stir until smooth.
4. To serve, pour into a bowl or soup mug and add a dollop from the reserved yogurt. Top with more Mrs. Dash, if you wish.

NUTRITION FACTS