Prep Time: 10 minutes Cook Time: 6 hours Total Time: 6 hours, 10 minutes Yield: Serves 4 to 6 people Here’s a thought: If you’re super into rich, creamy soups, you can add either coconut milk or cream to this recipe and you’ll get yourself a completely different soup. But it’s the same soup. Wearing different shoes. Either way, good things are in store for you, my friend.

1 large yellow onion, chopped
2 parsnips, peeled and chopped
1 small butternut squash, peeled, seeded and chopped into small squares (about 5 cups)
1 fuji apple, peeled and chopped
2 cups low sodium vegetable broth
½ teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon dried thyme
1/8 teaspoon ground sage
½ teaspoon salt
Plain yogurt for serving

1 large yellow onion, chopped 2 parsnips, peeled and chopped 1 small butternut squash, peeled, seeded and chopped into small squares (about 5 cups) 1 fuji apple, peeled and chopped 2 cup s low sodium vegetable broth 1/8 teaspoon ground sage

Add all ingredients to a crock pot and cook on low for 6 hours.

Once vegetables are cooked, add the soup to a blender (in batches) and blend until smooth. (or use Immersion blender)

Serve with plain yogurt and rustic, crusty bread.