1 tablespoon duck fat (where do you get duck fat--from cooking ducks, of course--and the saturated fat is not only a stable oil to cook with; it's also good for you and tastes AWESOME!).
1 tablespoon grassfed butter
1/2 cup diced organic onions
3/4 cup diced organic carrots
4 cups peeled and diced organic butternut squash
3 cups organic vegetable stock or free range bone broth
Salt, black pepper, and ground nutmeg to taste--gotta be organic or they are probably GMO
1/2 cup heavy whipping cream (with NO carrageenan--don't need no inflammation, thank you!)
1. Over medium heat, cook/stir the onion in pot with oil and melted butter until tender.
2. Mix carrots and squash in the pot. Pour in stock and season with salt/pepper/nutmeg. Bring to boil, reduce heat, and simmer until carrots/squash are tender.
3. In a blender, puree soup mixture until smooth. Return to pot and stir in whipping cream. Heat through and serve warm.
Start to finish in 1hr--serves four (or 3 if you have appetites like my family...). Any leftovers can be combined with chunks of feta cheese to make a yummy breakfast that's quick, easy, and nutritious.
This (like many of our recipes) was inspired by ingredients readily digested by humans and modified to make even healthier (and tastier) from a recipe off allrecipes.com.