Direction

1. Preheat the oven to 375°F.
2. Season the butternut squash lightly with the salt and pepper, then arrange the butternut squash in a single layer on a rimmed baking sheet, roast for 30-35 minutes or until squash is fork tender.
3. In a large Dutch oven or stock pot, heat the olive oil over medium high heat. Add the onion and garlic, sauteing until soft and fragrant, approximately 5 minutes.
4. Add the cooked squash, apple butter, apple juice, vegetable broth, yogurt, cinnamon, marjoram, thyme, nutmeg, salt and pepper to the onion mixture. Blend well using an immersion blender.*
5. Bring to a low simmer over low heat. Do not heat too high or the yogurt can separate from the soup.
6. To serve, ladle into soup bowls and top with desired garnishes.
7. If you've tried this recipe, come back and let us know how it was in the comments or ratings!