Roasted Butternut Squash Soup Made with Greek Yogurt - Alberta Milk

Ingredients

• 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