Place chopped butternut squash, apples, carrots, potatoes, sweet potato and 1/2 of the onion in a large casserole dish. Season with salt and freshly ground black pepper. Slice 1/4 cup of butter in pieces and place them on top of the vegetables. Cover casserole dish with a foil and bake at a 350 F in a preheated oven for about 40 minutes. After that, remove foil and bake for another 10 minutes.
Heat oil in a large pot over medium-high heat, add remaining onion and cook until translucent. Add minced garlic and cook for another 30 seconds. Pour in vegetable stock, the remaining butter, and cooked vegetables. Puree vegetables using a handheld mixer. Cook soup for about 10 minutes over medium heat while stirring occasionally.
Stir in milk and cook for another 5 minutes. Pour 1 cup of soup into a small mixing bowl. Add yogurt to the bowl and stir well. Pour the mixture back to the pot and stir well until everything is well incorporated. Season soup with salt and pepper to taste.
Serve warm and garnish with bacon and parsley.
Butternut Squash Apple Soup
Amount Per Serving
Calories 363Calories from Fat 222
% Daily Value*
Saturated Fat 12.7g64%
Trans Fat 0.6g
Vitamin A 4100IU82%
Vitamin C 37.1mg45%
* Percent Daily Values are based on a 2000 calorie diet.