1-2 zucchinis
1 squash
1 sweet potato
1 head of broccoli
1/2 lb oyster mushrooms
1/2 c butter
1/3 c flour
8 c vegetable broth
olive oil
1 batch candyass dry rub
1/2 c plain Greek yogurt
Slice vegetables and mushrooms. Coat with olive oil and half the candyass. Bake 14 minutes at 400 degrees.
Make a roux with the butter and flour. When browned, whisk in vegetable broth 1 cup at a time. Add the baked vegetables, and cook until tender. (Keep the mushrooms on the side.)
Strain out the vegetables in batches, puret in a food processor, and add back to the pan. Add the yogurt and mushrooms, and season with the remaining candyass to taste.
Serve with yogurt, cheese, vegetables, etc.