Butternut Squash & Parsnip Soup
Serves 415 mins prep30 mins cook
A delicious and smooth butternut squash and parsnip soup, infused with flavors from garlic, ginger, and herbs. Perfect for utilizing Christmas leftovers with a creamy tahini dressing and toasted sesame seeds.
0 servings
What you need
Instructions
1: Roast butternut squash, parsnips, onions, leek, potato, garlic, ginger, and spices until softened. 2: Blend roasted vegetables with coconut milk, white wine, and veg stock until smooth. 3: Heat the soup and adjust seasoning as necessary. 4: Serve topped with tahini dressing and toasted sesame seeds.View original recipe