One of my privileges is to be a Weston A Price Foundation chapter leader. I get to meet lots of friendly people, spread the word about healthy food, and schedule interesting speakers who teach us about all kinds of interesting things. Last month my friend Pam Wesley, who is a certified GAPS practitioner at Flourish Nutrition Centre, spoke to our chapter about the differences between the GAPS diet and the traditional diets of the Weston A Price Foundation. She also cooked this amazing soup and brought it to share with everyone.
I made the soup this weekend and shared some with a neighbor and shared the rest with my chapter co-leader, Steve Moreau, when he came over for dinner so we could plan out the chapter activities for the next couple of months.
Usually when I make soups from winter squashes I use butternut, but Pam had used acorn squash which gave the soup a different texture. I got wild and crazy at the grocery store and bought a buttercup squash just to try it out. I’d never had one before and turns out I’ve been missing something great – the buttercup flesh is thick and velvety when it is cooked and the soup came out so creamy!
This soup is appropriate for the maintenance stage of the GAPS diet, or if you leave out the cream you can have it during the intro stage as well. The egg yolks are optional, but add extra vitamins and minerals.
Simple Squash Soup with Sage
5 Tablespoons sweet cream butter
1 medium yellow onion, diced
2 lbs fresh winter squash, peeled and cubed
4 cups homemade chicken stock
3 egg yolks
1 cup heavy cream
fresh sage, minced
freshly ground pepper
Melt 2 tablespoons of the butter in a heavy bottomed Dutch oven. Add the onion and saute until tender. Add the squash and the stock, simmer until the squash is tender, about 20 minutes.
Use a blender, food processor or immersion blender to puree the soup to a velvety smooth texture. Return to the pan. Beat together the egg yolks and the cream and add to the soup. Heat gently but do not boil. Add sea salt and pepper to taste. Sprinkle with fresh sage and swirl in the remaining 3 tablespoons of butter and serve.
- 5 Tablespoons sweet cream butter
- 1 medium yellow onion, diced
- 2 lbs fresh winter squash, peeled and cubed
- 4 cups homemade chicken stock
- 3 egg yolks
- 1 cup heavy cream (preferably raw, not ultra-pasteurized)
- fresh sage, minced
- sea salt
- Melt 2 Tablespoons of butter in a large pot.
- Add the onion and saute until tender.
- Add the squash and the stock, simmer until the squash is tender, about 20 minutes.
- Use a blender, food processor or immersion blender to puree the soup to a velvety smooth texture.
- Return soup to the pan.
- Beat together the egg yolks and the cream in a separate bowl, and add to the soup.
- Heat gently but do not boil.
- Add sea salt and pepper to taste.
- Sprinkle with fresh sage and swirl in the remaining 3 tablespoons of butter and serve.
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This recipe was shared with Wildcrafting Wednesday #163