I don’t know about you (I hope not) but for me and lots of those around me this season has started with relentless colds and bugs! So I am supercharging my foods with lots of warming spices and winter recipes 🍁

This soup is one of my new favourites and I am making it on repeat! And it incorporates lots of seasonal goodness, I hope you like it! 🧡

Ingredients:
– 3 carrots
– 3 parsnips
– 500ml stock
– 1 red chilli
– Can or cube alternative of Coconut milk
– Thumb of ginger
– Medium gourde or 2/3 of a butternut squash
– 1 medium onion
– 3-4 cloves of garlic
– 2 bay leaves
– Glug of olive oil
– pinch of salt

Method:
– Chop and lightly fry the onion and garlic
– Peel and chop the carrots, parsnip and butternut squash/gourde and add to pan
– add the veg stock and bay leaves
– add the chilli and coconut milk
– add the ginger around 5 minutes l before blending
– blend on a low setting (you may have to do this in batches)
– add salt to taste and serve with some creamy yoghurt.