SLURP RECIPE
Winter Squash Soup
40mins
easy
Servings: 2
Ingredients
- 1 tbsp fat (I always use chicken or beef fat but a cold-pressed rapeseed or something with a high smoke point is recommended)
- 4 garlic cloves, crushed
- 2 onions, diced
- 2 carrots, cubed
- 150g pumpkin/squash, skinned, deseeded and cubed (Blue Max pumpkin if you can get one, but any winter squash will do)
- 1/4 whole nutmeg, finely grated
- 1 tsp ground turmeric
- 1 pinch freshly ground black pepper
- 1 pinch sea/pink Himalayan salt
- 1 large handful fresh parsley, roughly chopped (stalks and leaves)
- 1 dollop organic crème fraîche to serve - optional
- 324g (1 pouch) Borough Broth Organic Beef Bone Broth
Instructions
- Add the fat to a large saucepan and place on a low heat so the fat gently melts (if solid).
- Soften the onions in the pan slowly, ensuring they don't brown but go translucent.
- Add the garlic for the last two minutes before adding the broth.
- Add the pouch of broth along with the carrots and squash and briefly bring to a boil and turn down to a simmer.
- Leave to simmer and after 10 minutes add the parsley and nutmeg.
- After 5 more minutes, blitz with a hand blender and its ready to serve.
- Top with a swirl of crème fraîche if you're feeling decadent, but it doesn't really need it.