Butternut Squash & Parsnip Soup (made in the crock pot!)

This was delicious and uses readily available fall ingredients. Serve with or without the yogurt - it provides a nice extra tang to the soup.

From The Roasted Root

Ingredients:
~1 large yellow onion, chopped (we use a mini food processor - makes it so easy!)
~2 parsnips, peeled and chopped
~1 small butternut squash, peeled, seeded, and chopped (about 5 cups)
~1 Fuji apple, chopped (I left the peel on, and you could probably use whatever apple you want)
~2 cups low-sodium chicken broth
~1/2 tsp ground coriander
~1/2 tsp ground cumin
~1/4 tsp dried thyme
~1/8 tsp ground sage
~1/2 tsp salt
~plain Greek yogurt for serving

1. Add all ingredients to your slow cooker and cook on low for 6 hours.
2. Once veggies are cooked, either blend in batches in a blender until smooth, or use an immersion blender in the slow cooker.
3. Serve with yogurt (if desired) and crusty bread is a must - it's really yummy with the soup.