INGREDIENTS
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 tbsp
olive oil
2 tbsp
All Purpose Lebanese Spice Blend
1/2 tsp
pepper
4 cups
chicken or vegetable broth (low sodium)
1 cup
whole milk plain yogurt
2 tbsp
lemon juice
2 tbsp
za'atar