INGREDIENTS
•
2 pound butternut squash, halved lengthwise, seeded
•
2 lg carrots, cut in chunks
•
3 celery stalks cut in chunks
•
3 onions quartered
•
4 cloves garlic minced
•
3-4 c veg stock/broth
•
evoo
•
salt and pepper
•
1 tsp. thyme
•
5 slices bacon, chopped
•
1 c plain yogurt