Roasted Balsamic Winter Vegetable Soup

Preheat oven to 400°F.

Whisk vinegar, thyme and basil together in a small bowl. Slowly whisk in olive oil.

Place chopped onion, apple, sweet potato, squash and carrots on large baking sheet. Add dressing and season with salt and pepper; toss to coat.  Roast until vegetables are tender and slightly brown around edges, about 35–40 minutes.

Place vegetables in a large stock pot and pour in 3-4 cups of vegetable stock, just enough to cover the vegetables. Heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer 10–15 minutes, until vegetables are soft.

Puree soup using a (stick) blender, adding more broth if necessary. Add yogurt, sugar, cinnamon/nutmeg and cayenne/crushed red pepper flakes and continue to puree until incorporated. Season with a dash of salt and black pepper. Taste and adjust seasoning, if necessary.

Top soup with a drizzle of honey, shaved fresh Parmesan and chopped walnuts or pecans.