Parsnip, Turmeric, Butternut Squash Soup

A great spicy winter soup.

Ingredients:

• 2 cloves of chopped garlic
• 1/2 white onion chopped
• 3 pieces of chopped fresh turmeric
• 1 tbsp fresh chopped ginger
• 1 tbsp cumin
• 1 tbsp coriander seed
• 1 tsp red chilli flakes
• 2 tbsp olive oil
• 1 baked, peeled butternut squash
• 454 grams (1 lb) roasted parsnips
• 1 organic vegetable bouillon cube
• 1 – 796 ml can of salt-free diced tomatoes
• 2-4 cups of water

Directions:

Split a butternut squash in half and remove seeds and place on a roasting sheet with a light coating of olive oil. Cut parsnip into smaller pieces and add to roasting pan. Bake at 375 degrees until soft, about 30 minutes, turning the squash halfway through.

Remove from oven and let cool.

In a large pot, add one tablespoon of olive oil with garlic, onion, turmeric, ginger, cumin, coriander and chilli flakes. Stir on low heat until onions are translucent, about 5 minutes. 

Add a can of tomatoes and 2 cups of water. Add a vegetable cube and bring to a low boil for 5-10 minutes. 

Blend with a hand immersion blender until smooth. 

Peel squash and add to soup with parsnips. Blend again and add more water as necessary. Cook on low heat for 10-15 minutes.

Enjoy.