250g carrots, chopped

250g parsnips, chopped

250g butternut squash, chopped

600mls veg stock

olive oil or ghee (I used both)

pinch paprika

1 tbsp olive oil

fresh parsley

Celtic sea salt + freshly ground pepper

1. Heat oil in pan.

2. Sauté carrots and parsnips for about 5 mins.

3. Add squash, stock and bring to the boil.

4. Reduce heat and simmer for about 10 minutes or until veggies are soft.

5. Blitz in a blender or food processor.

6. In a small pan heat 1 tbsp oil, add pinch paprika and chopped parsley.

7. Drizzle over your soup and stir.