INGREDIENTS
1
Butternut squash (about 2-3/4 pounds)
1
Fleshed potato, large yellow
4 cloves
Garlic
1/4 cup
Onions
2 tsp
Parsley or chives, fresh
4
sprigs Thyme, fresh
2 1/2 cups
Chicken broth
1
Salt and pepper
1 tbsp
Olive oil, extra-virgin
1/4 cup
Yogurt, plain