Ingredients:
- 2 honeynut squash, peeled and cubed (or two 12 oz bags of pre-cut butternut squash)
- 2 medium apples, cored and cubed
- 2 small sweet potatoes, peeled and cubed
- 1 small onion, peeled and roughly chopped
- Drizzle of olive oil
- Salt and pepper, to taste
- ¼ cup pumpkin seeds (pepitas)
- 4 cups low-sodium chicken stock
- 1 tsp nutmeg
- ½ tsp cardamom
- ¼ cup whole milk plain Greek yogurt
Directions:
- Preheat oven to 450 degrees.
- Toss squash, apples, potatoes, and onion in olive oil, salt, and pepper. Spread in one layer on a baking sheet. Roast for 30-40 minutes, until fork tender. Remove from oven and set aside.
- Place pumpkin seeds and a few splashes of stock in blender. Blend well. Place roasted veggies, spices, and remaining stock into the blender. Blend until smooth. Stir in yogurt. Serve immediately or heat in a pot on the stove for a hotter temperature soup.
- Store in the refrigerator.
Makes 6-8 bowls of soup.
