About the Recipe
This soup is my ultimate cold-fighting, immunity-boosting hero. Loaded with ginger, turmeric, garlic, and bone broth, it’s packed with everything you need to fight off bugs, support a healthy gut, and keep your immune system in top shape. Whether you're battling the flu or just want to stay ahead of the game, it’s a cozy, comforting way to nourish your body. I always keep a batch in the freezer for those “just in case” moments—it’s quick, satisfying, and bursting with goodness!
Ingredients
1 Whole garlic 500ml
Chicken bone broth
1 Turmeric root
1 Inch ginger
1 Large white onion
150 ml Greek yoghurt
1 Large squash
200g Carrots
1 Large celery stick
3 tbs oil
250g Mushrooms
2 Rosemary Sprigs
1. Chop the Butternut squash in two and scoop out the middle. Keep the seeds and wash them in a sieve and set aside. Score your squash diagonally one way and then the other through the flesh to create a diamond pattern.
2. Turn the garlic bulb on its side and cut it in half through so that all the cloves are all slices in two. Rub this all over the squash and place it in the hole upside down. Scatter with rosemary sprigs and season with salt and pepper. Roast in the oven for 1 hour or until the flesh can be inserted easily with a fork.
3. Chop your onion, celery, and carrot. Add 1 tsp of oil to your pan and place on medium heat with the bay leaves, siring occasionally for 10 minutes.
4. Peel your ginger and turmeric (wear gloves for this) and chop them into small pieces. Add to your pan for a further five minutes.
5. Add your bone broth. place a lid on top and leave to simmer.
6. Check on your squash to make sure it’s cooking evenly and turn over your garlic so the exposed bulbs are now facing up. There should probably be about 30 minutes left on the cook.
7. Once they are fully roasted, remove from the oven to cool. Take the roasted garlic and pop out the cloves, add all of them to your stock.
8. Chop mushrooms into quarters and fry in a pan with 1 tbs oil and 1 sprig of rosemary until caramelized.
9. Once the squash has cooled, peel off the skin and add to your stock.
10. Blend with a hand blender until smooth. Add the yoghurt (save a little for plating) and blend in until silky smooth.
For those looking for an even richer, smoother feel, add a couple of butter nobs for extra smooth texture. Plate and serve. For extra decadence, drizzle soup with some white truffle oil for a more indulgent winter warmer.