- 4 cups butternut squash, peeled and cubed
- 3 inches, peeled ginger
- 4-5 cups water or vegetable stock
- 1 tsp. sea salt
- 4 tbsp. butter
- Whole sage leaves
Bring squash, ginger, and water to a boil. Cover, reduce heat to simmer, and cook 10-15 minutes or until squash is easily pierced with a fork. Add sea salt and 2 tbsp. butter. Stir to melt the butter. Put all ingredients into a food processor or blender and puree. Add squash puree back into the soup pot and turn off the heat. Adjust seasoning, if needed. In a small frying pan, heat remaining 2 tbsp. butter on medium heat. Add whole sage leaves and cook until crispy (2-3 minutes). Place pureed squash into individual bowls and garnish with 2-3 crispy sage leaves. Makes 4 servings.
Andrea Beaman is an internationally renowned Holistic Health Coach, Natural Foods Chef, Speaker, Herbalist and best-selling author. 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.
Some recipes and articles on this site may contain affiliate links to products we trust and love. The money received helps keep this website and all of its healthful and delicious content FREE to the public.
