Peel, deseed the squash and cut it into cubes. Set aside

Take the onion, leeks, celery and carrots and chop into medium cubes.

Under medium heat, place 3tablespoons of vegetable oil in a pot and let heat.

Add the chopped onions, sweat them gently, not letting them brown, then add the garlic ginger paste, leeks and celery and cook them gently till they soften.

Next, add in the chopped carrots and the chopped squash into the pot. Stir to mix.

Add the salt and pepper to taste then add in water or vegetable stock(if available) till just about covers the squash. Cover and let cook for about 15min till the squash is soft and cooked.

Take pot off heat.

Using a food processed or blender, liquidise the cooked squash, then return the blended soup to pot under low heat.

Let simmer for 2 min. Then correct seasoning.

Serve while hot together with bread rolls or sliced baguette.