This soup will warm you and fit the bill for any vegetarians at your dinner table.
1 medium butternut squash, diced
2 shallots, chopped
1 clove garlic, chopped
3/4 cup cremini or button mushrooms, trimmed and cut in half
1 32 oz box vegetable broth
sea salt and fresh cracked pepper
2 Tbsp extra virgin olive oil
1 tbsp plain yogurt mixed with 1/2 lime, juiced
1/2 avocado, sliced
On a sheet pan lined with foil, spread out vegetables and mix with the olive oil, coating as many as you can. Roast in a preheated 400 degree oven for 40 min until lightly browned. In a large soup pot combine the broth and vegetables and warm on medium setting, adding salt and pepper to taste.
With an immersion blender combine and whip the ingredients until smooth. Ladle into bowls and top with a few slices of avocado and 1 tsp of the yogurt.