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Ingredients

• 3 shallots, peeled and sliced
• 2 garlic cloves, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 pinch (1/2 tsp) dried chili flakes
• 1/2 tsp turmeric
• 600g parsnips (about 2-3 medium ones) peeled and roughly chopped
• 1 small butternut squash (200-300g) or bigger one if you want some baked squash for next day lunch.
• 2 tbsp chopped fresh coriander
• 600ml vegetable stock (I use vegan, low sodium bouillon) or 1 litre if you want it thinner.
• soy yogurt to serve.

Description

Http://artisancook.co.uk/spicy-parsnip-and-butternut-squash-soup/

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