Ingredients

One large butternut squash

6 carrots

One large onion

Four large garlic cloves

Sunflower oil

Fresh ginger

Turmeric

Stock made with vegan bouillion or stock cube

Parsley

Soya cream

Method

Peel, de-seed and chop squash

Peel and chop carrots

Chop onion, garlic and ginger

Heat oil in pan

Fry onions until softening

Add squash and carrots and stir

Add garlic, ginger and turmeric

Pour in stock

Turn down heat and simmer until vegetables have softened

Allow to  cool a little

Blend until smooth

Re-warm and make any adjustments according to taste

Serve with a sprinkling of parsley and a swirl of soya cream

This soup has so many nourishing and warming ingredients it is probably medicinal!!

Choose amounts according to taste.  I am particularly generous with the garlic, ginger and turmeric and sometimes live dangerously by adding a swirl of chilli oil just before serving