# Place all the stock ingredients together in a deep pan and cover with cold water, then bring to the boil.
# Simmer for 45 minutes to extract the flavour from the carcass.
# Skim any grease or fat that rises to the top.
# Place the pearl barley in cold water (approximately 2 pints) and boil until soft with a bay leaf and some salt.
# Rinse in a sieve under a warm tap until all the stickiness is removed.
# Fry the bacon, onion, carrot, celery, and parsnips in some vegetable oil with the bay leaves and chopped herbs then add the stock (approximately 3 pints) and simmer until the vegetables are almost cooked. This will take approximately 10 minutes.
# Add the sweet potato and the cooked pearl barley and the cooked turkey pieces.
# To make the 4 Wensleydale cheese croutons, cut out 4 circles from the 2 slices of bread using a pastry cutter and place them on a tray. Pour olive oil onto the bread circles and toast under a grill until brown. Place the Wensleydale cheese on top and grill again until toasted. Place them to one side until you serve your broth.
# Add a dash of Yorkshire Sloe gin (we use Sloe Motion gin) to the broth.
# Sautée the diced butternut squash in a hot pan with olive oil for 4-5mins until browned
# Add a little balsamic vinegar to the squash to caramelize, then add the toasted seeds
# Scatter the sautéed butternut squash and seeds over hot bowls of the butternut soup, finish with the zest and fresh parsley.
A dollop of Greek yoghurt also works really well with this soup!
Heat the oil in a large saucepan. Add the onion, carrot and celery and fry on a low heat for 8 mins, stirring occasionally, to soften without browning. Add the garlic and fry for 2 mins. Add the cinnamon, cloves, beetroot, tomatoes and stock. Bring to the boil, then simmer for 10-15 mins. Blend until very smooth. Put the soup back in the pan. Reheat gently to serve, seasoning to taste.