Ingredients

Brussel Sprouts – Carrots – Sweet Potato – Butternut Squash – Sliced Almonds – Olive Oil – Mushrooms – Chicken Broth – Greek Yogurt – Nutmeg – Cumin – Parsley – Salt – Pepper – Onion

Step One: Chop all veggies, or you can use pre-cut veggies as well. Roast all veggies in oven, 350 for about 25-30 minutes. Drizzle olive oil over veggies, season with cumin, nutmeg, parsley, salt & pepper.

Step Two: Add all veggies into food processor, or blender. In between each blend (on my ninja, at about 30 seconds on puree) add 2 cups of chicken broth. You will add 8 cups total.

Step Three: Add 1 1/2 cups of Greek Yogurt, into the blender. Let blender complete puree.

Step Four: Transfer soup from food processor to large pot. Cook on medium heat for about 20 minutes. Adding 2 1/2 cups of water to pot. Taste with salt, pepper & parsley

Step Five: In a small pan, add tablespoon of olive oil. Add 1 cup of sliced almonds to pan. Taste with salt & pepper. Roast almonds until golden brown. Almonds can be added to soup once in bowl, or you can add almonds into large pot to simmer for 5 minutes.

Soup can be kept in freezer for 3 months. In fridge for 7-10 days.

Enjoy!