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This soup is warm, comforting, luscious and so simple to make.



Total time

100 minutes



Dinner, Lunch


  • 2  tbsp balsamic vinegar
  • 2  tsp  finely fresh thyme
  • 1 tsp  finely chopped fresh basil
  • 0.25 cup extra-virgin olive oil
  • dash coarse kosher salt and black pepper
  • 1  large red onion
  • 1 large granny smith apple
  • 1 large sweet potato
  • 1 large butternut squash
  • 0.5 lb carrots
  • 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.