• 1-2 tbsp. grass-fed butter
  • 1 onion, peeled and chopped into chunks
  • 2 butternut squash, peeled and deseeded
  • 5 cups chicken stock
  • 1 tsp. grated ginger root
  • 2 pinches ground clove
  • 2-3 pinches ground cinnamon
  • 1 pinch ground anise
  • 1 tsp. sea salt
  • ¼ cup olive oil
  • 6-8 pieces of fresh sage

In a soup pot, sauté onion in butter on medium heat. Add squash, chicken stock, ginger, clove, cinnamon, anise and sea salt. Bring to a boil. Cover and cook on medium heat 15-20 minutes. With a slotted spoon, remove the vegetables and puree in a food processor or blender, then add back to soup. In a frying pan quickly fry fresh sage in medium heat until crispy. Place fried sage on a plate with a paper towel, and dust with a little sea salt. Garnish individual bowls with a piece of crispy sage. Serves 6.