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Roasted Root Vegetable Soup

Liz DellaCroce
  • 40 minutes
  • Serves 4

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

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