10g ghee (or butter)
½ tablespoon olive oil
1 onion, finely chopped
Approximately 500g butternut squash, peeled and chopped (weight when skin removed)
2 medium apples, approximately 150g (weight when cored, peeled and chopped)
1/4 teaspoon grated nutmeg
Knob ginger, grated
600ml hot vegetable stock
2 tablespoons toasted pumpkin seeds
4 tablespoons kefir
2 tablespoons extra virgin olive oil
Grated zest of 1 lemon
Melt the ghee (or butter) and olive oil in a large saucepan. Sauté the onion until softened, then add the ginger and nutmeg and continue to cook for 1 minute.
Add the butternut squash and apple, cover and sweat for 10 minutes. Add 600ml hot vegetable stock and simmer gently for 15 minutes, then add 100ml kefir and continue to simmer for a further 5 minutes.
Take the saucepan off the heat and allow to cool.
Blend in a blender or food processor and then return to the saucepan, re-heat and season to taste.
For the garnish, mix together the kefir, olive oil and grated lemon zest and swirl over your bowl of soup and then sprinkle with the toasted pumpkin seeds.
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