• 2 Tbs  J. Olive Co. Traditional Balsamic
  • 2 tsp  finely chopped fresh thyme
  • 1 tsp finely chopped fresh basil
  • ¼ cup J. Olive Co. EVOO
  • Dash coarse kosher salt and black pepper
  • 1 large red onion, halved, cut in to wedges
  • 1 large granny smith apple, cubed
  • 1 large sweet potato, peeled and cubed
  • 1 large butternut squash, peeled and cubed
  • ½ lb. carrots, peeled and chopped in rounds
  • 3-4 cups unsalted vegetable stock
  • 4 Tbs plain nonfat yogurt
  • 2-2 ½ Tbs granulated sugar, brown sugar or honey
  • 1 tsp ground cinnamon and/or nutmeg
  • Pinch cayenne pepper or crushed red pepper flakes
  • Toppings: Honey, shaved fresh Parmesan, chopped walnuts/pecans


  1. Preheat oven to 400°F.
  2. Whisk vinegar, thyme and basil together in a small bowl. Slowly whisk in olive oil.
  3. Place chopped onion, apple, sweet potato, squash and carrots on large baking sheet. Add dressing and season with salt and pepper; toss to coat.  Roast until vegetables are tender and slightly brown around edges, about 35-40 minutes.
  4. Place vegetables in a large stock pot and pour in 3-4 cups of vegetable stock, just enough to cover the vegetables. Heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer 10-15 minutes, until vegetables are soft. Puree soup using a [stick] blender, adding more broth if necessary. Add yogurt, sugar, cinnamon/nutmeg and cayenne/crushed red pepper flakes and continue to puree until incorporated. Season with a dash of salt and black pepper. Taste and adjust seasoning, if necessary.
  5. Top soup with a drizzle of honey, shaved fresh Parmesan and chopped walnuts/pecans.

Recipe courtesy of Gourmet RD.