Best Butternut Soup

Butternut Soup

Butternut Soup

This is by far the tastiest, creamiest and most flavourful butternut soup I know of.
So many butternut soups are done with cream which is amazing but often rich for many tummies. This replaces cream with coconut milk and with the rich blend of butternut roasted in real butter – added to a great soup base of carrots, celery and onions – you end up with a pot of heaven. Every person in the family is going to love this one.
We adapted this from a recipe taken from the cookbook from the Midlands venue Cleopatra Mountain Lodge. If you haven’t ever been there and tasted the delights of Richard Poyntons magical culinary abilities, I recommend getting this destination onto your bucket list. This is a soul sanctuary, you will enriched, leave perhaps a kg or 2 heavier but the memories will last a life time, the extra weight you can drop in a week.
I highly recommend using nutrient dense home made chicken stock. The flavor and nutrition it adds is unparalleled to factory brought stock. It’s not the same thing at all. If you get put off by the time it takes, don’t be, just put it on and forget about it for 4 days, keep doing this as you stock pile chicken and beef stock in your freezer. Trust me that there isn’t an easier way to upscale your nutrient levels than through home-made chicken and beef stocks. The stuff is miraculous. My eldest dog is battling arthritus at the moment, she goes through spells when it starts acting up again and this happened recently with the cold and rain. So I return to giving her a bowl of home-made beef stock made with grass-fed beef bones and almost instantly – the following morning there’s an immediate improvement in her gait, in her joint mobility and her coat goes glossy again. Chicken soup made with home-made chicken stock wasn’t given when people were ill for nothing, it has anti-viral and anti-biotic properties. If it’s one thing you do on your real food journey that will improve the taste of all your food and up your nutrient intake with vital trace elements, CLA, calcium, magnesium and phosphorous – make your own stock. You won’t turn back.
Previous recipes – Beef Stock – CLICK HERE
To make chicken stock – take 1 free-range chicken – pop it into a slow-cooker – add 1 TB of apple cider vinegar (you can pre-brown the chicken in a hot oven for 15 minutes to brown if you want a more caramel tone to your stock but it isn’t vital), throw in 4-5 whole peppercorns, a bay leaf, a carrot preferably with greens on, a whole onion unpeeled and some celery with leaves on and leeks if you have. Add water to cover and leave for a minimum of 4 days. The longer you leave it the better. Keep topping up with water if the volume gets too low, you want to end up with roughly a litre and a half of full flavour stock. Once it’s ready – pour into a large dish to cool, stick in the fridge over night and in the morning when the top layer of fat has separated – you can scoop off the fat – use it to add to pets meals, they will love you for it. You’ll be left with stock that has almost set into a jelly – that folks is collagen and gelatin and your bones, teeth, skin and nails will love you for this – also why I believe growing children go ape for anything made with home-made stock.
Butternut Soup – The Recipe Finally

  • 1 kg of butternut – weigh your whole butternut and get it close to – chop into chunks – skin off!
  • 100g pastured butter – as in fresh farm butter made with milk from grass-fed cows and full of beta-carotene, omega 3 and CLA.
  • 1 tin of coconut milk
  • 500ml of your home-made chicken stock
  • 1 onion – chopped
  • 1 carrot – chopped
  • 2 full sticks of celery – chopped
  • Salt and pepper

Pre-heat the oven to 200 degrees. Roast the butternut in the butter until done – approx 40 minutes.
While the butternut is on, heat some olive oil gently in a heavy bottomed pan and gently fry the carrots, onion and celery until the onion is translucent and the ingredients soft. Low heat, you want them cooking gently, not ‘frying’.
Once the butternut is done, add it to the pot with the onion, carrot and celery mixture – stir it all together – add the stock and the coconut milk and bring to a boil – once it starts boiling, reduce the heat and simmer for 15 minutes.
Blend with a handheld blender once it’s done – serve with fresh coriander, sea salt and freshly ground black pepper.
Add sourdough to the table with big chunks of farm butter to make the whole experience even more heavenly.

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