• 3- 4 teaspoons
  • Butternut Squash, 2 large , ( save time by purchasing precut chunks)
  • Fresh Carrots, 1 lb cut in pieces
  • vegetable stock, 3- 4 cups
  • cinnamon, 1/2 teaspoon
  • ground cardamon ( white if available) 1/8 -1/4 teaspoon
  • Heavy cream, 1 cup ( also delicious with goat milk)

Butternut Squash and Carrot soup

Feeds 3/4

Simmer butternut squash and carrots in vegetables stock until tender. (approximately 15 minutes) Puree with immersion blender. (or transfer carefully to your blender or food processor) Stir in cinnamon, cardamon and cream. Grind in fresh sea salt and pepper to taste. Simmer for a few minutes to allow flavors to blend.

Ladle into serving dishes and top with a sprinkle of fresh goat cheese or scant teaspoon creme fraiche and a roasted chestnut (which are usually available during the Fall and winter) and drizzle with 1/2 teaspoon walnut oil . The nut oil adds an incredible layer of depth and will set your soup apart!

Serve in decorative cups.

Serves 8 -12 as a soup course depending on serving size.

buffalo tenderloin filets cooked platter

Buffalo tenderloin- for a Memorable birthday

A Memorable Birthday Feast with a fresh buffalo tenderloin. Birthdays are one of those things we lo... Read More

olive oil first day of harvest

Castillo De Canena- First Day of Harvest

'First Day of Harvest  ~ Olive Oil has arrived! Pure Arbequina Olive Oil from Castillo de Canena ... Read More

Join Waitlist We will inform you when the product arrives in stock. Please leave your valid email address below.

No fields found, please go to settings & save/reset fields