Winter Squash Soup – Borough Broth

Name: Winter Squash Soup – Borough Broth
Total time: 40 min
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

boroughbroth.co.uk

Make Winter Squash Soup with Borough Broth Organic Free-Range Chicken Bone Broth for rich, savoury chicken depth and sweet, creamy winter squash goodness.

View full recipe on boroughbroth.co.uk

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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