Ingredients

Broth

• 454 g (1 lb) of yak bones
• 4 cups of water (or enough to cover the bones)
• 1 medium carrot, chopped
• 1 stalk of celery, chopped
• 1 pinch of salt

Cream of Delicata squash and yak

• 2 tbsp of olive oil or butter
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 medium delicata squash, peeled, deseeded, and cubed
• The broth
• 1 cup of heavy cream or coconut milk
• Salt and pepper, to taste
• Optional garnish: fresh thyme, chives, or a swirl of cream

Instructions

Make the broth :

• Strain the broth to retain the liquid part and discard the solids. Set aside.
• Add yak bones, water, carrot, celery, and a pinch of salt in a large pot. Bring to a boil, then reduce the heat and let simmer for 1-2 hours to create a rich, flavorful broth.

Prepare the soup :

• In a pot, heat olive oil or butter over medium heat. Add the onion and garlic, and sauté until soft and fragrant.
• Add the cubed delicata squash, sauté for a few minutes until they brown slightly, stirring occasionally
• Pour in the strained yak broth, adding more water if needed to cover the squash. Bring to a boil, then reduce to a simmer and cook until the squash is tender (about 20 minutes).
• Use an immersion blender to blend the soup until smooth, or transfer it to a blender in batches.
• Return the soup to the pot, and stir in the heavy cream or coconut milk. Season with salt and pepper to taste.
• Simmer for another 5 minutes until heated through.
• Ladle into bowls, and garnish with fresh herbs or a swirl of cream if desired. Enjoy this warm, nourishing bowl of delicata squash goodness with the depth of yak bone broth!