Karina Arnold tried this recipe after reading it in her favorite cookbook, Forest Feast by Erin Gleeson. This soup was easy to pack for lunch and reheat for about 2-3 minutes in the microwave. Be sure to stop and stir when reheating.
1 butternut squash (peeled and cubed)
4 ripe pears (cored and cubed)
1 large white onion (chopped)
4 cups vegetable broth
½ cup Greek yogurt
½ Tbsp. curry powder (Karina was generous with the curry she used and used 1-2 Tbsp.)
½ Tbsp. cinnamon
½ Tbsp. ground ginger (Karina added more and used 1-2 Tbsp.)
½ Tbsp. nutmeg
Olive oil and salt to taste
Preheat oven to 375. Coat squash, pears and onion with olive oil and salt in a baking pan. Roast for 30-35 minutes. After fork tender, pureé squash, pears and onion with vegetable broth, yogurt, curry, cinnamon, ginger and nutmeg. After ingredients are evenly distributed, simmer for 10 minutes.
Store leftovers in refrigerator for up to 4 days. The author of this recipe and Karina both recommend sprinkling plain popcorn on top. Karina used Smart Pop.