Recipe adapted from Oregon State University Extension's FoodHero.org.
Heat oil in a large pot over medium heat.
Add onions and cook, stirring constantly until softened (about 3 to 4 minutes).
Add squash, pears, garlic, ginger and thyme; cook and continue to stir for 1 minute.
Add broth and water, and bring to a simmer.
Reduce heat to low, cover, and simmer until squash is tender (about 35-45 minutes).
Use a blender or food processor to puree the soup (in batches if necessary). Follow the manufacturer’s directions for pureeing hot liquids.
Return soup to pot and heat through. Stir in lemon juice.
Garnish each serving with a spoonful of yogurt.
Refrigerate leftovers within 2 hours.