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.
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.
