Two Years Ago: Vicky's Spinach Dip
Three Years Ago: Hot Ham & Cheese Sandwiches
-2 tbsp extra-virgin olive oil
-1 medium yellow onion, diced large
-1 small (about 2 lbs) butternut squash, peeled, seeded, and diced large
-2 pears, diced large
-salt & pepper
-1/4 cup Greek yogurt
-chopped fresh chives, for serving
1. Heat olive oil in a medium pot over medium-high. Add onions, cooking until translucent, about 6 minutes. Add squash and pears with 4 cups of water. Season with salt and pepper. Bring mixture to a boil. Reduce heat to a rapid simmer and cooking until squash is soft, 20-25 minutes.
2. Remove soup from heat and add Greek yogurt. Use an immersion blender to puree soup until smooth (alternately you can transfer to a blender or food processor). Season with salt and pepper and serve garnished with chives.