Butternut Squash Soup

In a large saucepan over medium-high heat, heat the oil. Add the onion, carrot, celery, garlic, and squash.
Cook for about 15 minutes, stirring often, until the vegetables are tender.

Add the vegetable broth, nutritional yeast, salt, and pepper.
Reduce the heat to low and simmer the soup for 10 minutes to let the flavors combine.

Remove from the heat. Using an immersion blender, or carefully transferring the soup to a standard blender and adding the lid (making sure to vent to allow steam to escape),
puree the soup for about 2 minutes until smooth.

Stir in the yogurt right before serving.