Himalayan or Sea Salt and fresh ground pepper to taste
In a large pot, set the heat to medium and add the avocado oil.
Add in the chopped onions, garlic, leeks, and cubed potatoes. Cook for a few minutes until the vegetables soften.
Pour in the bouillon and bring to a boil. Then, lower the heat, cover and simmer for 25 minutes.
Use a food processor or an immersion blender to purée the vegetables until the soup is perfectly smooth.
Add in the chervil, continue to heat the soup for another 8 minutes.
Season to taste.
Note~If the soup turns out too thick for your liking, you can add a bit more bouillon to bring it to the consistency that you prefer. I sometimes don’t measure the leeks exactly as I just want to use them all up. This can alter the thickness of the soup so I just make minor adjustments.
1.5 lbs peeled and seeded butternut squash, cut into 1 inch cubes (1 butternut squash)
1 large Vidalia onion, diced
2 peeled and cubed organic apples
3 large garlic cloves, chopped (can use roasted garlic for more flavor)
1/4 tsp cinnamon
1/4 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp turmeric
pinch of cayenne pepper
3 cups organic chicken broth or homemade bone broth
Sea salt or Pink Himalayan salt and freshly ground black pepper to taste
Heat oil on medium-low heat.
Sautée onion, squash, apples for about 5 minutes without browning, just to soften the squash.
Reduce heat add the spices, salt and pepper. Mix well.
Pour in the the broth, cover pot. Let simmer for 20 minutes.
Use a hand held immersion blender to purée the soup.
Note: To get the right creamy consistency, you can add a little more broth if the mixture is too thick (this will depend on the size of butternut squash you used), or if you have no dairy allergies, the other option is to add 1 cup of cream.
I like to drizzle some pumpkin oil or a balsamic glaze on top to form a design and sprinkle some pumpkin seeds and/or Hemp heart seeds for presentation.
2 Tbsps extra virgin olive oil, avocado oil, duck fat, or organic grass-fed better
1 large Vidalia or Sweet Onion, chopped small
2 carrots diced small
2 celery sticks diced small
1 garlic clove, peeled and chopped
4 oz pancetta diced (You can use bacon if you can’t find pancetta)
5-6 cups vegetable or chicken broth (depending on how thick you like your soup)
2 sprigs of fresh Thym or 1 Tsp of dried
2 Bay leaves
1 pinch of Herbes de Provence
1/2 cup flat Italian parsley chopped
Salt & Pepper, freshly ground
Put rinsed and cleaned out lentils in a pot of water that you will bring to the boiling point, stop cooking and rinse immediately. Keep on the side until needed.
In a large pot, melt the duck fat or butter, or use olive oil. On medium heat add the diced vegetables and sautée for about 10 minutes stirring, you do not want to color the vegetables only sweat and start cooking.
Add the garlic and the pancetta if using (you could use some bacon instead). I try to make a small spot in the middle to cook the pancetta so I can see when it’s done, same with the bacon.
Add the broth, Thym, bay leaves and Summer Savory Leaves.
Lower heat to simmer, cook for about 30 minutes or until the lentils are soft.
Correct the seasoning, add salt and pepper as needed (if your broth is already salty you might want to skip the extra salt)
Add the parsley before serving.
When cooking a ham, set aside the broth for this soup (freezes well). It gives a particularly good flavor to any bean or lentil soup. You can also add some of the ham meat, cut in small bite size cubes, if you wish to do so.