(Gut-soothing) Fall Soup

EQUIPMENT

  • 1 large stock pot
  • Cast iron or stainless steel pan for sauteing.
  • Immersion blender or stand-up blender such as a Vitamix

 

INGREDIENTS

  • 1 butternut squash
  • 1 small pumpkin
  • 1 head of organic cauliflower
  • 10 carrots
  • 2 thumbs of organic fresh ginger (if organic, no need to peel)
  • 3 garlic cloves, peeled
  • 3whole cloves
  • 1 piece of Kombu seaweed (optional)
  • 2-3 liters of Chicken Meat Stock – broth only
  • 1 large yellow onion, sliced
  • 1 organic apple, sliced
  • 4 tbsp grass-fed butter
  • 1 tbsp maple syrup
  • 1 tsp pink sea salt
  • 1 can of coconut cream or coconut milk (if coconut milk, add 2 cans)
  • Creme Fraiche (see recipe)
  • Raw, organic shelled pumpkin seeds

 

Method

  • Wash all the produce
  • Peel and seed the squash and pumpkin
  • Cut the squash, pumpkin, cauliflower and carrots into into 2-inch chunks
  • Into a large stockpot, load the carrots, squash, pumpkin, cauliflower, garlic, ginger, cloves and Kombu
  • Cover with chicken broth by 1 inch
  • Bring to a boil, then turn down to simmer
  • Simmer until the vegetables are just tender
  • Remove Kombu
  • While veggies are simmering, start the preparation of caramelized apple and onion compote
  • Using a cast iron pan, melt 4 tablespoons of butter over medium heat
  • Add sliced onion, sliced apple, maple syrup and a pinch of sea salt
  • Without stirring, simmer on medium heat until mixture is caramelized
  • Once it reaches a lovely brown colour, add coconut cream
  • This will produce a slightly sweet and creamy mixture.
  • Add onion/apple mixture to stock pot
  • With an Immersion blender or Vitamix, blend until smooth
  • Season with seasalt
  • If this soup is a bit bitter to your taste, add melted butter or coconut oil
  • Pour into bowls
  • Soup should be warm but not really hot (remember the pinky test)
  • Add a swirl of Creme Fraiche and a sprinkle of pumpkin seeds