Butternut Squash and Apple Soup

The other night Frank and I went to dinner at one of our favorite Montclair restaurant, 32 Church. We actually sat behind a Jonas Brother...don't know which one. Anyway the special soup was Butternut Squash with Apple. So I was intrigued to try it without using cream...I wanted a lightly spiced clean feeling. So here is what I did. Ingredients: 1 Batch of already cut butternut squash (or half of a whole one) 3 Honeycrisp Apples (skin removed and sliced) 1 small onion chopped 1 Container of Low Sodium Vegetable stock (organic) Dash of Thyme Dash of Black Pepper 1 Tbsp Olive Oil 1 Small Container of Fage 0% Yogurt Preheat Oven to 400 degrees. On a baking sheet place your squash, apples, and onions. Coat everything with the thyme, olive oil, and pepper. Place into the oven for about 30 minutes. In a pot place your vegetable stock and heat, once heated thru turn on low and simmer till vegetables are done. Take your vegetables/fruit from the oven place it in the pot of vegetable stock. Let it come to a boil for about 5 minutes so that everything is soft. Take a blender, food processor or emulsion blender and whip everything together. Remove from heat for and let it cool a bit before you place your yogurt. Once cooled add the yogurt and some more pepper to taste whip or stir on last time. Heat again and serve. Tips: I loved the way this came out. It sounds weird but it is so clean tasting and healthy that you can eat 2 bowls and not have all that salt and crazy spices. Plus you get added fiber from the apples, and protein from the yogurt. I used yogurt so that I can get a creamy texture without the fat.