This is a delicious soup that you can make at any time of the year - the herbs bring a wonderfully fresh earthiness and the ginger a nice kicky edge. Altogether, it's a parade of health: antioxidants, beta carotene, vitamin A, blood cleansing garlic and anti-inflammatory ginger, with the herbs nailing it with their powerful polyphenols.
If you are in the habit of making a weekly soup, then this is a great one to try. It's a meal in itself.
Serves 4 +
1 tbsp butter or veggies spread
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 - a cube or billion powder are fine
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 stock to the bottom..
Add both herbs and then the stock
Season well and lave 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 or 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 please with a baked potato and salad.
I really hope you enjoy this soup!