Butternut squash soup (GAPS, AIP)

Silky soup served with liver

You will need (feeds 4 to 6):
1 medium butternut squash, diced
2 large onions, chopped
2 fat garlic cloves, minced
1 cm fresh ginger, thinly sliced
2 tbsp coconut oil
1.5 l chicken bone broth
freshly ground black pepper (omit for AIP)
a good pinch of Himalayan rock salt
1 fresh bay leaf

1. In a pot melt the coconut oil, add the chopped onions, fry for a couple of minutes, then add the diced butternut squash. Fry for a minute or two, cover with a lid and gently cook on low heat for 8 to 10 mins.
2. Add the bone broth, bring to the boil again, reduce the heat to minimum, season with the bay leaf, garlic and ginger, and gently cook for another 15 to 20 mins.
3. Remove the bay leaf and blend the soup into a silky, golden liquid. Season with black pepper (if using) and some Himalayan salt.
4. Serve hot, garnish with liver pieces and parsley leaves. Enjoy!

For the soup garnish chicken liver you will need:
400 g chicken liver
2 large onions, sliced
2 fat garlic cloves
1 cm fresh ginger
2 generous tbsp coconut oil
freshly ground black pepper (omit for AIP)
a pinch of Himalayan rock salt

1. Clean the liver, rinse, put them in a sieve, and let the excess water drain. Separate the two halves and halve the bigger ones so they end up roughly the same size as the smaller halves.
2. In a pan melt the coconut oil, add the finely sliced onions. Fry on medium-low heat for a few minutes, until the onion is soft and has some light colour.
3. Add the very finely sliced garlic and ginger. Gently fry for 2 mins, until aroma is released.
4. Add the liver pieces and toss with two wooden spatulas, until all coated with the oil and lost their bright meaty colour.
5. Cover with a lid and gently cook for 15 to 20 mins. Do not stir during this time, just shake the pan gently.
6. Take off the lid and let the juice evaporate, then fry the livers in the remaining oil for 5 to 7 mins.
7. Season with some Himalayan salt and black pepper (if using).

Tip: Use the leftover liver as a snack or blend it into a pate or wrap the pieces into Parma ham and oven-roast for about 10 to 12 mins.

[i] For more GAPS/PALEO recipe ideas please visit my GAPS recipes selection.