Ingredients

Butternut squash- 2 pounds ( peeled and chopped)

White Onion- 1 big sliced

Olive oil- 1 tbsp

Garlic – 1 clove chopped

Salt- to taste

Roland foods white truffle oil – 1 tsp 

Pepper- to taste

Cumin Powder – 1/4 tsp

Ginger – 1 inch fresh sliced

Chicken stock (or water) – 4 cups

Water – 2 cups

Unsalted butter – 1 tbsp

Garnish (optional)

Cream – 1 tbsp

Microgreens 

Method:

Preheat the oven to 400 f.

In a baking tray cut the squash into two halves. Scoop out the seeds. Place it on the baking tray with the cut side up. Throw in some garlic and drizzle with some olive oil and roast them for 50-60 mins till they are done.

In a stockpot, add some olive oil. Once the oil is heated add some ginger. Sauté well.

Add in the scooped out roasted squash, garlic, water, and chicken stock. Bring it to a boil.

Add all the spices(cumin powder, salt, and pepper)  at this time.

And let it simmer covered for good 20 mins in low heat.

Then blend the mixture using a hand blender by adding one to two tablespoons of unsalted butter. Season the soup with lots of black pepper. Garnish the soup with a little cream and some microgreens ( totally optional)

Enjoy with some bread. 

Grassfed kefir is a tart and tangy synbiotic dairy drink packed with calcium, prebiotic fiber, and 12 live and active probiotic cultures and makes a perfect addition to this soup, making the soup creamy and delicious! Not just soup, With no added sugar, this Plain Grassfed Kefir is delicious poured over cereal, blended into smoothies, or on its own!

@lifewaykefir

Here you go with the recipe! 

Carrot ginger kefir soup

Ingredients 

• 2 tablespoons olive oil
• 2 lb carrots peeled and chopped
• 2 garlic cloves minced 
• 1-inch piece of ginger chopped 
• 6 cups vegetable stock
• Salt and pepper to taste
• 1 cup organic plain whole milk kefir
• Crunchy chickpeas for topping

4 slices of sourdough, to serve 

Method:

Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger and cook, stirring, for 5 mins or until the onion softens. 

Add the vegetable stock and the carrots. Bring to the boil. Cover and simmer for 20-25 mins or until the carrots are tender. Add the seasonings. 

Cool slightly. Use a stick blender to carefully blend until smooth. Stir in the kefir and adjust the seasonings. 

Divide the soup among serving bowls. Top it with crunchy chickpeas and serve with toasted sourdough bread.