Creamy Autumn Squash Soup | ANN OGDEN GAFFNEY

Ingredients

• 2 tbsp extra virgin olive oil
• 1 medium onion, diced
• ½ fennel bulb, diced
• 1 bay leaf
• 1 small kabocha or butternut squash, seeded, peeled and diced
• 1 medium gold potato, scrubbed and diced
• 1 tsp sweet paprika
• ⅓ cup plain full fat or 2% Greek yogurt
• 6 cups low-sodium vegetable or chicken broth or water
• 2 tsp unsalted butter (optional)
• 3 sprigs fresh Italian flat-leaf parsley, roughly chopped for garnish