Burnt Orange Autumn Vegetable Soup

• 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
• Yogurt Splash
• 1/2 cup plain yogurt

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.

head of garlic, onion, butternut squash, sweet potato, carrots, olive oil, thyme, salt, chicken broth, fresh ground black pepper, plain yogurt

Taken from www.food.com/recipe/burnt-orange-autumn-vegetable-soup-333507 (may not work)