4 cups butternut squash, diced into 1 inch squares
1 onion, diced
4 apples, peeled and diced (I used honeycrisp)
5 garlic cloves, peeled
1/2 cup olive oil
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
3 cups vegetable broth
1 cup milk (unsweetened plain almond milk for vegan version)
3/4 cup plain Greek yogurt (omit or sub coconut cream for vegan version)