Fragrant and elegant, this bisque only looks like it took a lot of effort. It's easier and faster to cook than you'd think, and you'll reap powerful nutritional rewards. And best of all, the sweet and subtly spiced combination of squash and pears will reward your taste buds, too.

1 small butternut squash (about 1 ½ pounds), diced
3 cups low-sodium vegetable broth or chicken broth
Salt
1 tablespoon butter or canola oil
1 small onion, very thinly sliced
2 red pears, peeled, cored and coarsely chopped
1 ½ teaspoons curry powder
¾ teaspoon ground turmeric
½ teaspoon ground ginger (optional)
1/3 cup plain whole-milk yogurt
White pepper
½ cup finely shredded cheddar cheese

  1. Place the squash, 2 ½ cups of the vegetable broth and a pinch of salt in a large saucepan over medium-high heat and let it come to a boil. Reduce the heat and let it simmer until the squash softens, about 35 minutes. Set the squash, with its cooking liquid, aside.
  2. While the squash is cooking, melt the butter in a large skillet over medium heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the pears and cook, stirring frequently, until softened, about 5 minutes. Add the curry powder, turmeric and ginger, if using, and the remaining ½ cup of vegetable broth and let it come to a simmer. Cover the skillet and let it cook until the flavors blend, about 10 minutes.
  3. Add the onion and pear mixture to the cooked squash. Let the squash mixture cool slightly, then working in batches if necessary, transfer it to a blender or food processor and purée until smooth.
  4. Return the soup to the saucepan, add the yogurt and season to taste with salt and pepper. Place the saucepan over low heat and let the soup heat through, 2 to 3 minutes. Do not let it boil. Pour the soup into serving bowls and top each with 2 tablespoons of the cheddar cheese.

Serves 4

Tip: Only serving two (and a half) for dinner tonight? Make this soup through step 3, then divide it in half. Continue with step 4, using 3 tablespoons of yogurt and ¼ cup of cheddar cheese. The rest of the soup can be refrigerated, covered, for up to 2 days. Reheat it before continuing with step 4.

Nutrition Info:
1 portion (1 bowl) provides:

Calcium: ½ serving
Green leafy and yellow vegetables and fruits: 2 servings
Other fruits and vegetables: 1 serving