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Squash Soup

-Peel, seed and cube medium sized Butternut Squash
-Peel and cube 3 Sweet Potatoes
-Cube 2 onions
-4 cups chicken stock
-Pinch of salt and pepper
-Sprig of rosemary
Place all ingredients in a stock pot on low heat (can also use a crock-pot). Simmer until squash and sweet potatoes are soft. About 2-3  hours on stove, 6-8 in crock-pot.
Using a food-mill, food processor, or blender, blend until smooth, remove rosemary.
Serve immediately. Garnish with greek yogurt and parsley.

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