Preparation time: 10 minutes Cooking time: 25 minutes
Add a dash of sunflower oil, three chopped onions, a peeled, deseeded and chopped butternut squash and two sliced leeks to the pan and stir for five minutes.
Add four to six cloves of crushed garlic one heaped teaspoon of turmeric, one teaspoon of chilli flakes and 3cm of fresh, peeled and grated ginger. Stir, then add one liter of chicken stock. Bring to the boil. stir. then cover and simmer for 15 minutes.
Blend the soup, taste, then season with a little salt. Pour into bowls and sprinkle with black pepper and chopped chives.
Butternut squash is rich in betacarotene, which strengthens immunity and maintains healthy mucus linings, to trap viruses.
Onions, leeks and chives are packed with vitamin C and antioxidants that can help kill harmful bacteria