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.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
- 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