Recipe by

Visit website

Christmas is here, Christmas is here!!! How exciting is that?!  I am SO looking forward to all of the relaxation, family and friend time, delicious food and more delicious food.   But really, does the relaxation

Total time

100 minutes





  • 2 Tbsp. balsamic tbsp vinegar
  • 2 tsp. finely tsp fresh thyme
  • 1 tsp. finely tsp chopped fresh basil
  • 0.25 cup extra-virgin olive oil
  • dash coarse kosher salt and black pepper
  • 1 large g red onion, halved, cut in to wedges
  • 1 large granny smith apple
  • 1 large sweet potato, peeled and cubed
  • 1 large butternut squash, peeled and cubed
  • 0.5 lb carrots, peeled and chopped in rounds
  • 3-4 cups unsalted vegetable stock
  • 4 tbsp plain nonfat yogurt
  • 2-2.5 tbsp granulated sugar, brown sugar or honey
  • 1 tsp ground cinnamon and/or nutmeg
  • pinch cayenne pepper or crushed red pepper flakes
  • toppings: Honey, shaved fresh Parmesan, chopped walnuts/pecans


  1. Preheat oven to 400°F. Whisk vinegar, thyme and basil together in a small bowl. Slowly whisk in olive oil. Place chopped onion, apple, sweet potato, squash and carrots on large baking sheet. Add dressing and season with salt and pepper; toss to coat.  Roast until vegetables are tender and slightly brown around edges, about 35-40 minutes. Place vegetables in a large stock pot and pour in 3-4 cups of vegetable stock, just enough to cover the vegetables. Heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer 10-15 minutes, until vegetables are soft. Puree soup using a [stick] blender, adding more broth if necessary. Add yogurt, sugar, cinnamon/nutmeg and cayenne/crushed red pepper flakes and continue to puree until incorporated. Season with a dash of salt and black pepper. Taste and adjust seasoning, if necessary. Top soup with a drizzle of honey, shaved fresh Parmesan and chopped walnuts/pecans.