(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