2 Tbsp. balsamic vinegar
2 tsp. finely chopped fresh thyme
1 tsp. finely chopped fresh basil
¼ cup extra-virgin olive oil
Coarse kosher salt and ground black pepper
1 large red onion, halved, cut into wedges
1 large granny smith apple, cubed
1 large sweet potato, peeled and cubed
1 large butternut squash, peeled and cubed
½ lb. carrots, peeled and chopped in rounds
3-4 cups unsalted vegetable stock
4 Tbsp. plain nonfat yogurt
2-2 ½ Tbsp. granulated sugar, brown sugar or honey
1 tsp. ground cinnamon and/or nutmeg
Balsamic vinegar and/or fresh lemon juice, to taste
Pinch cayenne pepper or crushed red pepper flakes
Toppings: Honey, shaved fresh Parmesan, chopped walnuts/pecans
1. Preheat oven to 400°F.
2. Whisk vinegar, thyme and basil together in a small bowl. Slowly whisk in olive oil.
3. 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.
4. 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.
5. Top soup with a drizzle of honey, shaved fresh Parmesan and chopped walnuts/pecans.