Butternut Squash and Apple Soup

1 med. Butternut Squash, peeled and cut into med cubes
2-3 apples (Fugi), quartered
1 sweet onion, chopped corsely
3-4 cloves of garlic peeled
2-3 cans of low sodium veggie broth
Plain yogurt to garnish

1-Coat ingredients with a good amount of olive oil to coat all veggies. Layout on cookie sheet lined with parchment paper. Salt and pepper generously. Roast in oven at 350 degrees for 45 mins to an hour or until all veggies are nice and soft.

2-Take out of oven and let rest for about 15-20 mins. or until veggies are mostly cool. Transfer to food processor while adding a can of broth at a time until soup is consistency you prefer. If you like your soup more thick, don't add as much broth, if you prefer more soupy, add more broth. Season with more salt and pepper to taste. You can add a little red pepper too to give it a nice kick.

3- May need at this point to reheat. Put on stove until warmed through. Add a tablespoon of plain yogurt to garnish.