Butternut Soup

French Classic Recipes

Ingredients:

• 1inch piece of fresh ginger
• 1 tbsp dry ground coriander seed
• 1 tbsp dry ground fennel seed
• 1 medium butternut squash
• 1 medium onion
• 1 parsnip
• 1 medium fennel bulb
• 2 carrots
• 2 sticks of celery
• 1/4 preserved lemon
• 2 table spoons of light marmalade
• 3 cups of rich stock or bone broth
• 3 tablspoons of olive oil
• 1/2 cup of coconut cream (optional)

Steps:

1. Preheat oven to 390F
2. Place butternut in an oven proof dish and cover with foil
3. Roast the butternut squash for 45 mins
4. Remove the butternut squash from the oven
5. Allow it to cool slightly before handling
6. Chop onions, carrots, parsnip and celery
7. Sautee the onions in the olive oil for 3 - 5 mins
8. Place the spices, (fennel and coriander) and salt, marmalade, parsnip, fennel, carrots and celery in the stock and simmer for 3 - 5 mins
9. Peel the butternut and remove the seeds
10. Cut / break cooked squash into chunks
11. Liquidize the fresh ginger in a couple of tablespoons of stock or orange juice
12. Put all of the ingredients except the coconut cream in the stock pot with the carrots and celery then simmer very breifly for (1 - 2 mins)
13. Including: Sautéed onions, spices, roasted butternut, poached veggies, liquidized fresh ginger.
14. Remove and place in a liquidizer with the coconut cream
15. Liquidize for 1 min or so until mostly smooth.
16. Serve with a garnish of fresh cilantro and / or a thin slice of candied ginger.
17. Variation:
18. For an anti inflammatory version of the same dish, replace the marmalade with two dates. Still delicious!