Burnt Orange Autumn Vegetable Soup

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 4
• 1 whole head of garlic
• 1/2 large onion
• 4 cups butternut squash, peeled, diced, about 2 lbs
• 1 small sweet potato, peeled and cut into chunks, about 1/2 lb
• 2 carrots, peeled and cut into chunks
• 2 tablespoons olive oil
• 1 tablespoon fresh thyme leave
• 1/4 teaspoon salt
• 4 cups low sodium chicken broth
• 1/4 teaspoon fresh ground black pepper
• 1/2 cup plain yogurt

Recipe

• 1 cut top quarter off the head of garlic and place cut side down on a baking sheet lined with parchment paper (or sprayed with cooking spray).
• 2 combine onion, squash, sweet potato and carrots in a large bowl and toss with olive oil, thyme and salt.
• 3 spread on baking sheet with garlic.
• 4 roast garlic and vegetables in a preheated 350 degree f. oven for 45 to 50 minutes until very tender.
• 5 squeeze garlic into food processor and add roasted vegetables. puree mixture adding a bit of stock, if necessary.
• 6 transfer to saucepan and add stock to desired consistency.
• 7 bring to a boil and simmer gently 10 minutes.
• 8 season to taste.
• 9 serve in large soup bowls with a splash of yogurt on top, if desired.