Winter Squash Soup – Borough Broth

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