- 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.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker and Herbalist. Named one of the top 100 Most Influential Health and Fitness Experts, she is also a recipient of the Natural Gourmet Institute’s Award for Excellence in Health-Supportive Education and a Health Leadership award from The Institute for Integrative Nutrition. Since 1999, Andrea has been teaching people how to harness the body’s own preventative and healing powers using food, herbal remedies and alternative medicine.
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