Roasted Butternut Squash Soup Made with Greek Yogurt
Prep Time
1.5 - 2 hours
8 to 10 one cup servings


1 (medium) butternut squash, peeled and cubed, approximately 3 cups
1 (medium) onion, peeled and cut in half
1 (large) parsnip, peeled and cut in thirds
1 head garlic
2 tbsp (30 ml) olive oil, divided
1 (large) Granny Smith apple, halved and cored
6 cups (1.5 L) chicken or vegetable broth (low sodium)
1/2 tsp (3 ml) Fennel seed (optional)
3/4 tsp (4 ml) Italian seasoning
1/2 tsp (3 ml) cinnamon
1/4 tsp (2 ml) nutmeg
2 tsp (10 ml) Mrs. Dash Original Seasoning
1 bay leaf
2 cups (500 ml) Greek yogurt (low fat)
1/4 cup (60 ml) milk
1 tbsp (15 ml) cornstarch
1/4 cup (60 ml) parsley, chopped
1 tsp (5 ml) salt and pepper, approximately


  1. Preheat oven to 350 F (175 C). Line baking sheet with parchment paper or foil.
  2. In a large bowl toss squash, onion and parsnip in one tbsp of the olive oil and place on baking sheet.
  3. Slice top 1/3 off the head of garlic and brush with olive oil. Wrap garlic in foil and set on baking sheet with vegetables. Place baking sheet in oven and roast for 45-50 minutes until vegetables are fork tender. Remove baking sheet from oven. Set garlic aside.
  4. While vegetables are roasting, lightly brush apple with olive oil and add to pan the last 15 minutes of roasting.
  5. In a medium pot on low heat, add broth, fennel oil, Italian seasoning, cinnamon, nutmeg and Mrs. Dash. Stir well.
  6. Squeeze garlic cloves out of their skin into a food processor or large blender. In batches, add roasted vegetables and apples, adding just enough broth to blend until smooth. Transfer pureed soup to a large pot. Repeat until all vegetables and broth are pureed. Add bay leaf and bring to a gentle simmer for 10- 15 minutes and reduce to low heat.
  7. In medium bowl, mix 1 3/4 cup of Greek yogurt, milk and cornstarch. Stir well to blend thoroughly. Slowly add about 2 cups of soup to the yogurt mixture, stirring well. Return mixture to soup pot and stir, add salt and pepper to taste and simmer gently for 5-10 minutes.
  8. Mix parsley with remaining yogurt and refrigerate until ready to serve. Ladle soup into a bowl and garnish with a dollop of the yogurt mixture.
  9. Freezes well.