A delicious soup made from acorn and honeynut squash, rainbow carrots, and shallots, blended with tempered Greek yogurt and chicken bone broth. Roasted together for approximately 1 hour for rich flavor.
1: Preheat the oven to 350°F.
2: Roast the acorn squash, honeynut squash, rainbow carrots, and shallots for about 1 hour.
3: Blend the roasted vegetables with tempered Greek yogurt and chicken bone broth until smooth.
4: Serve hot.
