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Autumn is well and truly here in London.  The cooler temperatures have us craving more comforting and hearty meals.  We’re thinking nourishing soups in burnt oranges and golden yellows, the colours of the season.

In Functional Medicine, there’s a lot of emphasis on the colour of the foods on our plate.  In fact, the mantra we share with our clients is:

Brightly coloured, organic vegetables and fruit are rich in phytonutrients, which have antioxidant and cancer-fighting properties.

You can easily increase your nutrient intake by adding more colourful vegetables to your plate at each meal, thereby taking your nutrition to the next level.

A delicious recipe for this time of year is Squash Soup, which can be made from butternut squash, acorn squash or pumpkin.

Orange vegetables contain Vitamin A, which is essential for good skin, vision, and mucous membranes.  You’ll also get 42% of the recommended daily intake of Vitamin C, as well as 17% of your potassium recommendations and 18% of your manganese, essential minerals, along with healthy amounts of magnesium, calcium, Vitamin E, and the whole spectrum of B Vitamins – thiamin, niacin, folate, riboflavin, and pantothenic acid – which are essential for mood, and for metabolising proteins fats and carbohydrates.

We’re delighted to share a vegan version of this autumn favourite.

  • Heat a large saucepan over medium-high heat
  • Add olive oil to pan
  • Add shallots
  • Sauté 3 minutes or until softened, stirring occasionally
  • Add garlic and ginger
  • Sauté 1 minute
  • Add 2 cups water, coconut milk, salt, and squash
  • Bring to a boil
  • Reduce heat, cover and simmer 20 minutes or until squash is tender, stirring occasionally.



Yours in health

Well Works

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