This nourishing soup is perfect for any season. The blend of herbs adds a grounding earthiness, while the ginger gives it a lively, refreshing kick. It's packed with health benefits: antioxidants, beta carotene, vitamin A, and garlic to support detoxification. Ginger offers anti-inflammatory properties, and the herbs are loaded with polyphenols to support overall wellness.
Serves 4 +
Ingredients:
1 tbsp butter
1 - 2 tbsp olive oil
1/2 a large or one small butternut squash - about 500g - cubed
2 cloves of garlic, bashed
1 onion, roughly chopped
1/2 a thumb of ginger, peeled & chopped (about 1 tbsp full)
2 carrots, chopped
2 stalks of celery chopped
1 tbsp of thyme leaves picked over
1 tsp fresh parsley, chopped
700 ml + of veg stock
Method:
Prep all of the veg including the garlic and ginger
Gently heat the butter and olive oil in a wide based saucepan
Add the onion and celery, then after 2 minutes the garlic and ginger. Stir often!
Add the squash and carrot and stir till slightly caramelised. Don't let it stick to the bottom..
Add both herbs and then the stock
Season well and leave to simmer for 30 mins.
At this stage you can test the soup and then blitz it with a stick blender and serve OR you can tweak it with a dash of coconut milk or cream.
Either way, you can leave it to go cold and then use it, or freeze it in portions. It's a great mid-week crowd pleaser.
I really hope you enjoy this soup!
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