Preheat oven to 400 degrees and roast butternut squash cut side down and onion for 45 minutes. During this time you can heat on stove (or in crockpot on high) your broth, pumpkin, apples, spices and seasonings.

Once your butternut squash and onion are roasted, scoop out the flesh of the squash and add that to pot and add onion halves at this time too.

Blend ingredients together. The first time I used my food processor and added batches of the soup to the appliance to blend. Then I purchased an immersion blender, because I knew I would be making this soup a lot (and I have!). Immersion blenders make this soup so much easier.

Add your yogurt at this time. You can add more broth (or apple juice) to reach the desired soup consistency. Every squash is a different size, so sometimes you need more broth than other times.

Let cook for another 30 minutes on the stove. In the crock pot you would cover and lower temp to low if you were going to eat it much later in the day, or leave it on high for another 2 hours.

I served with a tsp of pumpkin seeds on top. It was so perfect. Just like Fall in a bowl!