If you wish to roast your pumpkin or butternut squash first, please find directions here. This lends to a more developed flavor, but is optional. In a medium sauce pan over medium heat, warm up the oil and add bell pepper, onion, and garlic. Sauté for 3-5 minutes or until tender. Add pear and squash and just enough broth to cover the vegetables. Cover pot and bring to a simmer.

Simmer 3-20 minutes or until pears and squash are tender when poked with a fork; this step takes no time if using roasted or canned squash, but is a bit longer if using raw. Just keep checking!

Using an immersion blender or a counter top blender in batches, puree the soup until smooth. Or, mash the mixture with a potato masher. Add more stock if you’d like the soup to be thinner.

Taste seasonings; add salt, pepper, and Mrs. Dash to taste. Add ¾ cup yogurt and stir until smooth.

To serve, pour into a bowl or soup mug and add a dollop from the reserved yogurt. Top with more Mrs. Dash, if you wish.

Cook’s Note:

You could also try tossing this soup in the slow cooker (leaving out the seasonings and yogurt) and blend it when you get home from work or school.