Its been pouring in LA non stop and today we lost power in Venice. Lulu and I retreated to my childhood home, where my parents still live to this day. Up a beautiful canyon near Santa Monica, the house is an oasis I am so grateful to have. Even more so now that the we have come full circle, and I am bringing my daughter over to play in the garden, pictured here, and sit by the fire with the whole family. Its heaven. Being surrounded by fresh fragrant flowers is by far one of my favorite things in life. A close second is cooking delicious, fresh cozy meals. So Ive decided to share one of my favorite recipes for rainy days like today, when everyone is holed up, keeping warm, and the smell of each spice permeates the house.
Wearing the Dandelion Dress and Baby Dandelion Dress. All photos by Saskia Kivilo
Special shoutout to the wonderful Stephanie Matthias for inspiring this timeless meal.
Bone Broth Soup with Seared Lamb and Butternut Squash
Ingredients:
1 whole Butternut Squash
1 whole white or yellow onion
1 pound lamb meet
1 package frozen bone broth
1 teaspoon sea salt
1 tablespoon ghee
Instructions:
Peel and cut the butternut squash into 1 inch chunks, discarding seeds and skin. Set aside
Thinly slice onion
In a large soup pot, heat ghee and add onion in. Sear along with the ghee for 3-5 minutes until translucent
Add the butternut squash to the pot
Add bone broth and let sit on low heat
In a separate cast iron pan, add 1 teaspoon of ghee and start to place lamb meat chunks on the heat. Sear on each side for 1-2 mins
Once all meat has been seared, add to the pot of soup and continue cooking until all the squash is thoroughly cooked through (about 20 mins)
Add sea salt to taste and serve hot