This aromatic butternut squash and pear soup is a nourishing salve for chilly days

Warm, soothing and aromatic, centered on nourishing produce, this soup has a truly healing vibe to it. But, more than that, what draws me to it is how alluringly tasty it is.

Flavor-wise, sweet earthiness of butternut squash and sautéed onion lead the way. Those vegetables are simmered in a savory broth, along with chunks of fresh pear for a layer of fruity sweetness, and to counter a zing of ginger and a pleasantly bitter touch of turmeric.

Pureed until smooth, the creamy, brilliant orange-gold soup is served with a swirl of yogurt and a spray of fresh herbs. It's one of those foods that manages to round out the sharp edges of the day. Sometimes, I'll cradle a cup of it in the midafternoon for just that purpose.

Whether sipped for a snack or as or as part of a meal, it is a balm for a chilly day, fulfilling not just for your taste buds, but for your whole body.

Butternut Squash and Pear Soup

This aromatic soup is as nourishing as it is tasty. Storage Notes: The soup can be refrigerated for up to 4 days.

2 tablespoons olive oil

1 large yellow onion (about 10 ounces), chopped

1 tablespoon finely minced or grated fresh ginger

¼ teaspoon ground turmeric

2 pounds butternut squash, cut into 1-inch dice (about 7 cups)

2 ripe Bosc pears, peeled, cored and cut into 1-inch pieces

¾ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

4 cups low-sodium chicken or vegetable broth, or more as needed

3 tablespoons plain yogurt (low-fat or full fat)

Water, as needed

In a large stock pot over medium heat, heat the oil until shimmering. Add the onion and cook, stirring, until softened but not browned, about 5 minutes. Stir in the ginger and the turmeric and cook, stirring, until aromatic, about 30 seconds. Stir in the squash, pears, salt and pepper. Add the broth and bring to a boil, then reduce the heat to medium-low, cover and simmer until the squash is very tender, about 25 minutes.

Using an immersion blender, puree the soup, or let cool slightly, then puree it in batches in a stand blender until smooth. Add a little water or additional broth, if needed, to thin the soup to your liking.

In a small bowl, whisk the yogurt with water, 1 teaspoon at a time, until thin enough to drizzle.

Ladle the soup in bowls, drizzle with the yogurt and serve hot.

Serves 6

Nutrition (with low-fat yogurt) | Calories: 203; Total Fat: 6 g; Saturated Fat: 1 g; Cholesterol: 1 mg; Sodium: 205 mg; Carbohydrates: 35 g; Dietary Fiber: 6 g; Sugar: 13 g; Protein: 6 g.

Recipe from dietitian and food columnist Ellie Krieger.