Creamy Butternut Squash and Parsnip Soup with Za'atar - The Lemon Bowl
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5 from 2 votes

Roasted Root Vegetable Soup

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.
Course Soup
Cuisine Lebanese
Keyword vegetable soup
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4
Calories 182kcal
Author Liz Della Croce


  • 6 cups butternut squash peeled and cubed about 1/2 large or 1 medium squash
  • 2 in parsnips peeled and cut 1/2 in pieces
  • 2 tablespoons olive oil
  • 2 tablespoons All Purpose Lebanese Spice Blend
  • 1/2 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.


Calories: 182kcal | Carbohydrates: 28.8g | Protein: 4.8g | Fat: 6.5g | Saturated Fat: 1.7g | Polyunsaturated Fat: 4.8g | Cholesterol: 6mg | Sodium: 699mg | Fiber: 5.9g | Sugar: 8.2g