Burnt Orange Autumn Vegetable Soup - cooking recipe

Ingredients

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

Preparation

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).
Combine onion, squash, sweet potato and carrots in a large bowl and toss with olive oil, thyme and salt.
Spread on baking sheet with garlic.
Roast garlic and vegetables in a preheated 350 degree F. oven for 45 to 50 minutes until very tender.
Squeeze garlic into food processor and add roasted vegetables. Puree mixture adding a bit of stock, if necessary.
Transfer to saucepan and add stock to desired consistency.
Bring to a boil and simmer gently 10 minutes.
Season to taste.
Serve in large soup bowls with a splash of yogurt on top, if desired.