This warming soup delivers a bounty of vitamin A thanks to the beta carotene found in the squash and carrot. Vitamin A is a key player in a healthy immune response, coupled with the anti-inflammatory and antiviral properties of the onion, garlic and ginger, this soup makes a perfect addition to your winter wellness. Serves four.
You will need
- Half butternut squash
- Three large carrots
- One tablespoon of coconut oil or organic unsalted butter
- One chopped onion
- 1/2 leek
- Two sticks of celery
- Two cloves of crushed garlic
- One teaspoon of chopped fresh ginger
- One litre of chicken or vegetable stock
- Rock salt and pepper to taste
- Handful fresh basil and parsley leaves
- Pumpkin seeds to garnish
Bringing it together
- Chop squash into chunks and discard the seeds and membrane. Roast in a pre-heated over (190 degrees) until very soft (about 45 mins)
- Scoop out the pulp and reserve
- Melt coconut oil or butter in large pan, gently saute onion, garlic, celery and ginger until soft (about 10 mins)
- Season with salt and pepper
- Stir in stock and bring to the boil
- Stir in squash and chopped carrots and simmer for 30 mins
- Add fresh basil and parsley
- Transfer to a blender and blend until smooth
- Add a little hot water if too thick
- Garnish with pumpkin seeds before serving