1 medium sized Butternut squash (or any other pumpkin family vegetable)
3 large organic red potatoes, unpeeled
1 bulb of garlic, unpeeled
12 cups homemade chicken stock
1 scant Tbs Celtic sea salt
1 tsp cumin
½ tsp turmeric
¼ tsp cayenne pepper (less if you don’t like the slight burn)
6 slices nitrate free bacon
2 Tbs tiny chopped parsley
Organic sour cream
- Preheat the oven to 350F. Wash and cut the butternut squash in half lengthways. Arrange it on a pan flesh side down. Wrap the whole garlic bulb in parchment paper and put it in the oven together with butternut squash. Bake everything for about 1h, or until the squash feels soft when pierced with a sharp knife.
- Arrange the bacon slices on a smaller sheet and put it in the oven at the same time. Keep an eye on the bacon; it may be done before everything else is. You want it crispy, but not burned.
- While the squash and garlic are baking, wash and cut the potatoes in about 4-6 pieces each.
- Take everything from the oven and let the squash cool a bit. Meanwhile put potatoes in a pot with chicken stock and bring it to a boil. Scoop the butternut squash out, leaving the skin and put it in the pot with the potatoes. Now peal the garlic and also put it in the same pot. Bring everything to a boil, lower the heat and simmer for about 10-15 min.
- Put all the spices in and blend it with an immersion blender until smooth.
- Ladle the soup in bowls, garnish with tiny cut up crispy bacon, chopped up parsley and sour cream and enjoy.