Stephy's Sicky Soup

Yesterday I made my own version of Jana's Winter Sicky Soup from 'How it all Vegan' by Tanya Barnard and Sarah Kramer. I think I changed it enough to claim it as my own, so here's the recipe to Stephy's Sicky Soup:
You will need: 1 small butternut squash (peeled and cubed), 6 medium carrots (washed and sliced), 2 tbsp olive oil, 1 small onion, 2 leaks (chopped), 3 tbsp fresh ginger (grated), 8 cloves garlic (chopped), 12 cups vegetable stock or water (I use half and half), 1 pinch of cayenne pepper, 1 1/2 tsp curry powder, 1 tsp salt, 3 tbsp fresh rosemary (chopped), juice of half a lemon, 1 bunch of dandelion leaves (chopped), 1 bunch of kale (chopped), 3 tbsp miso paste, 1/4 cup green onions (chopped)

• In a large soup pot, saute the squash and carrots in the olive oil on medium-high heat for 10 minutes
• Add the onions,leeks, ginger and garlic and cook for 5 more minutes
• Add the stack, cayenne, curry, salt, rosemary, lemon and greens. Simmer on medium-low for 40 minutes.
  
• Remove from heat and stir in miso and green onions.
• Let sit for 5 minutes before serving.
  

This soup is great when your sick. The lemon and ginger really open up your sinuses and are great for you immune system. The greens and vegetables are full of important vitamins that will help you get better. Make this soup for yourself or someone you love!
Any other leafy greens can be added or stand in for the ones I used. Collard greens or spinach would also be good.