Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Butternut-Pear Soup 3.3 (155) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Rate Print Share Photo: Johnny Miller Prep Time: 20 mins Total Time: 55 mins Servings: 6 The flavor of pears is wonderful with earthy squash. Another great combo? This soup plus a grilled cheese sandwich make a cozy, comforting lunch. Ingredients 2 tablespoons extra-virgin olive oil, plus more for serving 1 medium yellow onion, diced large 1 small butternut squash (about 2 pounds), peeled, seeded, and diced large 2 pears, peeled and diced large Salt and pepper ¼ cup low-fat plain Greek yogurt Chopped fresh chives, for serving Directions In a medium pot, heat oil over medium-high. Add onion and cook until translucent, 6 minutes. Add squash, pears, and 4 cups water; season with salt and pepper. Bring to a boil; reduce to a rapid simmer and cook until squash is soft, 20 to 25 minutes. In batches, fill a blender halfway with soup and puree with yogurt until smooth (use caution when blending hot liquids), transferring to a clean pot as you work. Season with salt and pepper; serve with chives and a drizzle of olive oil. Originally appeared: Everyday Food, December 2012 Rate It Print