Servings: 4; 1 serving equals 1 cup

1 ½ teaspoons coconut oil 1 ½ teaspoons coconut oil
1 ¼ cups chopped shallots 1 ¼ cups chopped shallots
1 large garlic clove, smashed and peeled 1 large garlic clove, smashed and peeled
1 ⅓ cups cubed pears 1 ⅓ cups cubed pears
1 ¼ pound butternut squash or 2 cups cubed and peeled 1 ¼ pound butternut squash or 2 cups cubed and peeled
½ teaspoon fresh rubbed sage ½ teaspoon fresh rubbed sage
⅛ teaspoon ground nutmeg ⅛ teaspoon ground nutmeg
2 cups fat free, less sodium chicken broth 2 cups fat free, less sodium chicken broth
½ cup fat free milk or coconut milk ½ cup fat free milk or coconut milk
¼ cup Greek yogurt to garnish ¼ cup Greek yogurt to garnish
Black pepper to taste Black pepper to taste

Melt coconut oil in large saucepan over medium heat.
Add shallots; sauté 3 minutes.
Add garlic and pear; cook, stirring constantly, 1 minute.
Add squash and next 4 ingredients; stir 30 seconds or until well combined.
Add broth and bring to a simmer.
Reduce heat to medium-low; simmer 20 minutes or until squash and vegetables are tender.
Place half of squash mixture in blender with ¼ cup milk. Remove center of blender lid to let the steam escape; secure lid; blend until smooth; pour into bowl; repeat with remaining squash and milk.
Spoon ½ cup soup into a small bowl; swirl in ¾ teaspoon Greek yogurt, if desired.
Serve immediately.

Nutrition  Nutrition
140 calories; 2g total fat; 1.5g saturated fat; 165 mg sodium; 28 g carbohydrates; 5 g dietary fiber; 9 g sugar; 5 g protein;  140 calories; 2g total fat; 1.5g saturated fat; 165 mg sodium; 28 g carbohydrates; 5 g dietary fiber; 9 g sugar; 5 g protein;