# Butternut Squash Soup

## Ingredients

- `1` TBSP olive oil
- `1` medium sweet onion, diced
- `5` cups vegetable stock
- `2` carrot, diced
- `36` oz frozen butternut squash (about `3` bags)
- `2` small green apple, peeled & cubed
- `1/2` tsp nutmeg
- `1` tsp cinnamon
- `1/2` tsp sage
- `4` bay leaves
- `1/2` tsp salt, or to taste
- `1` tsp pepper, or to toast
- `1/2` cup Greek yogurt, plus additional for garnish
- garnish: roasted pumpkin seeds

## Instructions

- In a large pot, saute the onion in olive oil over low heat for 30 minutes
- Add everything else to the pot besides the greek yogurt and pumpkin seeds and bring to a boil
- Reduce heat to a simmer and simmer for an hour
- Remove from heat and blend well with an immersion blender
- Stir in the Greek yogurt
- Serve with a dollop of greek yogurt and pumpkin seeds!

Servings: 4

Category: Soups

Link: https://www.runninginaskirt.com/crock-pot-roasted-butternut-squash-soup/

Tags: vegetarian