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Curried Cauliflower & Squash Soup with Quinoa Flatbread


1 acorn squash, halved with the seeds removed
1 head of yellow cauliflower, chopped into florets
1 medium white onion, chopped
1 medium carrot, peeled and chopped
1 parsnip, peeled and chopped
1 cup vegetable broth (I use Imagine’s No-Chicken Broth)
3 cups filtered water
1/4 cup unsweetened coconut milk
2 tablespoons curry powder
1 tablespoon mustard seeds
1 teaspoon turmeric
2 tablespoons olive oil
Salt and pepper to taste



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