Name: First Fall Soup
Cuisine: International
Ingredients: 1 butternut squash, about 2 pounds, peeled, seeded, and cut into 1-inch cubes; 1 large yellow or white onion, peeled and chopped; 2 large carrots, cut into 1-inch thick rounds; 2 ribs celery, cut into 1-inch pieces; 1 medium russet potato, peeled and cut into 1-inch pieces; 1 small parsnip, tough inner core removed, peeled and cut into 1-inch chunks; 1 tart apple, such as Granny Smith, cut into large pieces; 3 cloves garlic, peeled; 1 lemon, washed and quartered; 8 sprigs fresh thyme; 2 sprigs fresh rosemary; 2 dried bay leaves (or fresh if available); 2 leaves fresh sage; 1 teaspoon sea salt; 1/2 teaspoon freshly ground black pepper; 1/4 cup extra virgin olive oil; 6-8 slices thick-cut bacon; 4 cups chicken or vegetable stock or water; 2 cups whole milk; 1 cup plain yogurt

Ingredients

1 butternut squash, about 2 pounds, peeled, seeded, and cut into 1-inch cubes

1 large yellow or white onion, peeled and chopped

2 large carrots, cut into 1-inch thick rounds

2 ribs celery, cut into 1-inch pieces

1 medium russet potato, peeled and cut into 1-inch pieces

1 small parsnip, tough inner core removed, peeled and cut into 1-inch chunks

1 tart apple, such as Granny Smith, cut into large pieces

3 cloves garlic, peeled

1 lemon, washed and quartered

First Fall Soup

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