Organic Butternut Squash and Carrot Soup


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 

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