Butternut Squash Soup | Dinner Tonight

Ingredients

• 1 4 pound butternut squash (rind and seeds removed, cubed)
• 2 cups red bell pepper (remove seeds and chop into wedges)
• 2 cups sweet potatoes peeled (peeled, chopped into cubes)
• 2 cups carrots (peeled and chopped)
• 1 tablespoon oil
• 2 teaspoons pepper
• 1 Tablespoon butter
• 1 cup onion (peeled and chopped)
• 2 Tablespoons garlic
• 2 stalks stalks celery
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne ((optional))
• 1 Tablespoon Italian seasoning
• 4 cups vegetable broth (fat free, low sodium)
• 1 cup Plain non-fat Greek Yogurt