In a saucepan, combine milk and water; bring to a gentle simmer. Stir in barley and simmer for 10 minutes.
Add vegetable broth and bring to a gentle boil. Stir in squash, garlic, paprika and cumin. Bring to a gentle simmer and cook, stirring occasionally for 15 minutes or until squash is tender.
Meanwhile, in a bowl, whisk together yogurt, eggs, salt and pepper. Ladle 1/4 cup (60 mL) at a time of the broth into yogurt mixture while whisking until smooth and warm. Add yogurt mixture back into the soup, stirring continuously until soup is heated through.
Ladle into bowls and garnish with chives and parsley to serve.
Top 5 Nutrients: Vitamin A 50%DV, Vitamin K 28%DV, Vitamin C 20%DV, Niacin, 17%DV, Manganese 16%DV.