Curried Cauliflower & Squash Soup with Quinoa Flatbread

First prepare the soup by preheating the oven to 400 F.

In a shallow baking dish, add 1/4 inch of water and place the two squash halves face down. Place the dish on the center rack of the oven and roast for 20 – 30 minutes.

While the squash is cooking, toss the cauliflower in a medium sized bowl with 1 tablespoon olive oil, 1 tablespoon curry powder and the mustard seeds. Add salt and pepper to taste. Place this mixture on a baking sheet and roast in the oven for 10 – 15 minutes, turning halfway through.

On the stovetop, heat the remaining tablespoon of oil in a large sauce pan and sauté the onions, carrots and parsnips together until the onions are translucent and the carrots have begun to soften. Add the cauliflower when it is done roasting, and sauté for another few minutes.

When the squash is done, scoop the flesh out of the skins and add it to the pot. Add the vegetable broth, water, coconut milk, salt, pepper and the remainder of your spices (remaining curry powder and the turmeric—add more of any if you’d like). Bring the soup to a boil. Turn it down to medium-low and let it simmer for another 10 – 15 minutes.

While the soup is simmering, make the flatbread. In a medium bowl, whisk together the flour, salt, psyllium husk, curry and garlic powders. Slowly add the water and mix until you have a creamy batter. Let the batter sit for a few minutes, 5 minutes tops.

Line two baking sheets with parchment paper and prepare your dough. With wet hands, scoop a handful of dough out of the bowl, form it into a ball and press it down on the baking sheet until you reach your desired thinness. I had about 8 little round flatbreads total—but you can make them into your preferred size. Repeat with the rest of the dough.

Place the sheets in the center of the oven on separate racks and bake for 20 minutes, switching the sheets from one rack to another at half way through.

When they’re browned on the top, pull them out and let them cool on a wire rack.

Now that the soup has been simmering, it’s time to blend it up. Take the soup off the heat and with an immersion blender, or in a food processor, puree it until it’s smooth and creamy.

Serve piping hot with a side of flatbreads (totally perfect for dipping!). Garnish with a touch of coconut milk if you so choose. Enjoy and stay warm!

Serves 4 large bowls and makes 8 small flatbreads.