Winter Squash, Carrot & Ginger Soup (ve, gf)

Add more orange to your diet with this deliciously creamy soup and boost your beta carotene, an antioxidant linked to lung health – something we’re always looking out for during winter.
The vitamins C and A will also contribute to your eye and skin health as well as your overall immunity.

• Ingredients

  • 800g butternut squash

  • 400g carrots

  • 1 medium courgette

  • 1 onion

  • 4 garlic cloves

  • small piece of ginger

  • olive oil

  • 1tsp turmeric

  • 1ltr organic, low salt, vegetable stock

  • salt & pepper

  • to serve (optional): chopped coriander, pumpkin seeds, sesame seeds

• Method

  1. Peel, halve, scoop the seeds and chop the squash. Peel and slice the carrot. Trim and chop the courgette. Peel and chop the onion. Peel the garlic and ginger and chop into small pieces.

  2. Heat up a tablespoon of olive oil in a large pan and sautee the onion for 10 minutes under low heat.

  3. Add the garlic, ginger, turmeric and cook for 1 minute.

  4. Add the courgette, carrot and squash. Cook for 5 minutes before adding the stock. Bring to a boil and simmer until the veg are cooked.

  5. Blend the soup until it’s nice and creamy. Taste and season with salt and pepper if needed. Serve with chopped coriander, pumpkin and sesame seeds.

Hope you enjoy it and don’t forget to tag me on Instagram or Facebook so I can see your recreations.