CREAMY BUTTERNUT SQUASH SOUP WITH SAGE AND SOUR CREAM

CREAMY BUTTERNUT SQUASH SOUP WITH SAGE AND SOUR CREAM

CREAMY BUTTERNUT SQUASH SOUP WITH  SAGE AND SOUR CREAMThis is a delicious autumn soup. It’s creamy, warm and filled with amazing aromas! Perfect for those chilly days when something filling is calling your name.


Soup

2 cups water
2 stalks celery cut into 1/4-inch cubes
1/2 whole yellow onion, peeled and chopped
1 cup butternut squash peeled and cut into 1-inch cubes
1 teaspoon pumpkin pie spice blend (Frontier; organic cinnamon, organic ginger, organic nutmeg, organic cloves)
1 teaspoon poultry seasoning blend (Frontier; organic sage organic thyme, organic onion, organic black pepper, organic marjoram, organic celery seed, organic red pepper)
1/8 teaspoon cayenne pepper
1/2 teaspoon cumin
1/2 teaspoon minced garlic
1 teaspoon Himalayan Pink Salt
1 tablespoon yellow miso
1 large  avocado
1 whole red bell pepper, seeded and diced
6 whole sage leafs for topping

Sour Cream

1/2 cup water
2 teaspoons apple cider vinegar
3 tablespoons lemon juice
1 teaspoon light miso
1/8 teaspoon Himalayan pink Salt
1 cup cashews (soaked 4 hours)

To make the soup:

1. Place all ingredients as listed in your high powered blender (except the red pepper and sage leafs)¬† blend until creamy and smooth. Now add the red bell pepper and lightly blend until bell pepper is combined. Don’t over blend you want small pieces of the bell pepper through out your soup.

To make the Sour Cream:

1. Add all ingredients as listed in your high powered blender and blend until smooth.

To assemble:

1. Place your warm soup (you can achieve this by blending or placing your soup in a dehydrator) in serving bowls top with a teaspoon of sour cream and one sage leaf. Enjoy!

Servings: 6

 

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