Cinnamon, za’atar and plain yogurt give this roasted butternut squash and parsnip soup a rich, warm flavor and irresistible creamy texture your whole family will love.
Whenever fall rolls around, one of the first vegetables I can’t wait to start cooking with is butternut squash. It always pops up at my farmers market around late-September and remains there throughout the season. Versatile, nutrient dense and low calorie – I can’t stop dreaming up new and delicious ways to enjoy this nutritional powerhouse.
Although butternut squash is not technically a root vegetable, this recipe works with any of your favorite fall produce including carrots, turnips, sweet potatoes and more. As I always say, this soup recipe is more of a method than a strict set of rules you must follow to a T.
We have been loving my All Purpose Lebanese Spice Blend lately but this dish would work very well with other warm spices like coriander, cumin, smoked paprika, garam masala and more. You can keep it simple and just use cinnamon or get crazy and come up with your own blend of spices.
Before serving, I love to dollop each bowl with a garnish of whole milk plain yogurt and za’atar. Not only does the yogurt cool down the soup so that my boys don’t burn their mouths but the tanginess adds balance to the warm spices and creamy squash.
Your spoon is waiting.
Roasted Root Vegetable Soup
- 6 cups butternut squash peeled and cubed about ½ large or 1 medium squash
- 2 in parsnips peeled and cut ½ in pieces
- 2 tablespoons olive oil
- 2 tablespoons All Purpose Lebanese Spice Blend
- ½ teaspoon pepper
- 4 cups chicken or vegetable broth low sodium
- 1 cup whole milk plain yogurt
- 2 tablespoons lemon juice
- 2 tablespoons za’atar
- Pre-heat oven to 400 degrees and line two baking sheets with foil.
- Place butternut squash and parsnip cubes in a large resealable ziplock bag along with olive oil and Lebanese Spice Blend. Seal bag and toss well.
- Spread vegetables in a single layer evenly between both pans. Bake for 15-20 minutes or until golden brown.
- Remove roasted vegetables from both pans and place in a large soup pot. Stir in chicken broth, yogurt and lemon juice. Puree until smooth using an immersion blender. Alternatively, you can puree in a high speed blender then return to a soup pot to warm.
- Check for seasoning and adjust accordingly. Sprinkle each bowl with za’atar and another dollop of plain yogurt, if you wish, before serving.