Cinnamon Butternut Squash Soup

8 cups peeled, cubed, seeded butternut squash (2 medium)

1 large pear, peeled, chopped

1 large onion, chopped into 1-inch pieces

2 Tbsp. packed brown sugar

¾ tsp. salt

¾ tsp. ground cinnamon

1/8 tsp. pepper

3 cups chicken broth

¾ cup milk

1 container (6 oz.) plain Greek yogurt

2 Tbsp. fresh chives, chopped

Directions: In Dutch oven, mix squash, pear, onion, brown sugar, salt, cinnamon, and pepper. Add broth. Cover; heat to boiling over medium-high heat. Reduce heat. Simmer about 20 minutes, or until squash is tender.

                  In blender or food processor, place one-third of mixture. Cover; blend until smooth. Repeat twice to use up remaining soup. Return to Dutch oven, stir in milk and yogurt. Heat over low heat, stirring occasionally, just until heated through. Ladle into bowls; sprinkle with chives. Yield: 8 servings Serving: 1 cup

Per 1 cup serving:

86 calories, 17 g/carbohydrate, 1 g/fat