Butternut squash soup

The soup that J would never turn down.
You can also save the cooked butternut squash chunks as finger food for baby to eat. Homemade chicken broth has so much flavour and nutrients, that you don't really need to add any salt to this soup for flavour. Sometimes I mix it with J's pasta as a sauce to get him to take in more vegetables.
Makes enough for 4 adults, 1 baby, and ten 2oz servings to freeze for baby.

Ingredients:

2 tbsp olive oil
1 medium sized butternut squash
1 medium sized onion, about 1 cup, chopped
6-8 cloves of garlic, minced
1 apple, chopped
1 zucchini, chopped (could use same amount of carrot, potato, any other vegetable instead)
1 tsp dried thyme, or 2-3 sprigs of fresh thyme
1 tsp dried ginger
1 tsp dried nutmeg
2 cups of chicken broth (homemade, or organic unsalted)
greek yogurt (to stir into soup)
salt for flavour (omit for baby's soup. flavour is enough for baby)

Instructions:

1. Preheat oven at 425F. Cut butternut squash lengthwise, scoop out the seeds, and place the squash flesh down on sheet pan, and bake for 45 min. Prepare the other vegetables while this is baking. 
2. Heat oil in pot over medium high heat, add onions and garlic, cook and stir until fragrant. Add the other vegetables and herbs and broth. 
3. If the butternut squash soup is cooked, scoop out the flesh and add to the soup. 
4. Cook for another 20 minutes until all the vegetables have softened. 
5. Stir in greek yogurt for extra fats for the baby, or for general creaminess.