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