Butternut Squash Sage Soup with Cashew Cream
The Good LFE Cookbook
8
Soup
Simply put, this is autumn in a bowl.
Ingredients
- 2 tablespoons olive oil
- 2 leeks, washed thoroughly, drained and chopped
- 20 sage leaves, chopped
- 1 large butternut squash, peeled, seeded, and cut into 1" cubes (about 6 cups)
- 3 garlic cloves, minced
- 3½ cups chicken broth (or vegetable broth for vegans)
- ¼ teaspoon ground black pepper
- Generous pinch each of ground cardamom, cinnamon, cloves, nutmeg, and cayenne
- Sea salt
- 1 recipe Cashew Sour Cream (see below for link to recipe)
Fried sage leaf garnish
- 10 sage leaves
- 2 tablespoons olive oil
Directions
In a large pot, heat the olive oil over medium heat. Add leeks and sage along with a pinch of salt and sauté until tender, about 6 minutes.
Add butternut squash, spices, and two generous pinches of salt. Stir and cook until browned around edges. Add garlic and sauté until fragrant.
Add the broth, another generous pinch of salt, and black pepper. Bring to boil, reduce to simmer and cook, covered, until the squash is tender, about 30 minutes.
While squash is cooking, make the Cashew Sour Cream and set aside. Fry sage leaves in olive oil until crispy, about 3 minutes, then drain on paper towel.
Carefully, blend the soup in the pot with immersion blender until creamy adding half of the cashew cream and additional broth or water as necessary. If using a countertop blender, let soup cool for 20 minutes and blend in batches until creamy and return to the pot.
Season soup to taste with salt, pepper, and cayenne.
Serve soup topped with a dollop of cashew cream and fried sage leaves.
Discover Hundreds of LFE Recipes in The Good LFE Cookbook
Packed with delicious, fresh and easy-to-execute recipes, our cookbook opens up a new world of eating options for anyone contending with SIBO, IBS or other gut health issues. Every recipe follows Low Fermentation Eating and is designed to maintain your microbiome balance and bring back the joy of eating.