Ingredients

The following ingredients have 8 Servings
  • 4 cups peeled butternut squash cubes
  • 2 parsnips (peeled and cut in 2-inch pieces)
  • 1 sweet potato (peeled and cut in 2-inch pieces)
  • 1 medium onion (quartered)
  • 1 carrot (peeled and cut in 2-inch pieces)
  • 8 cloves garlic - whole (peeled)
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon cayenne or pepper
  • 2 tablespoons honey
  • 1 cup plain whole milk yogurt
  • 4 cups low sodium chicken broth
  • roasted butternut squash seeds (optional garnish)

Instruction

  • Pre-heat oven to 425 and line a baking sheet with foil.
  • Place the first 10 ingredients in a large bowl (butternut squash through cayenne) and toss until evenly coated in oil and spices. Scatter into a single layer and roast until vegetables are caramelized and tender, about 30-35 minutes.
  • Remove vegetables from the oven and place in a high speed blender or food processor. Add honey and pulse until smooth.
  • Pour mixture into a large soup pot and stir in the chicken broth and plain yogurt. Heat over medium high heat until warmed through. Check for seasoning and adjust accordingly before serving.
  • Optional: Lightly roast the reserved butternut squash seeds in olive oil, salt and pepper for 5-6 minutes while vegetables are roasting to garnish soup before serving.