Happy Boy Recipes

For the Garnish
Slice 1 Cippoline onion thinly and fry until crispy in olive oil (this can be done in butter if keeping it Vegan is not a concern). After the onions are done, let them cool on a dry paper towel. Then, remove the leaves from the sage stems and fry them in the hot pan. When they are crispy, they will turn a sort of translucent green.

Butternut Soup

With Fried Sage and Cipolline Onions

Total Time: 1 Hour Servings: 3 - 4


Posted by Zoe

INGREDIENTS
2 butternut squash (6 cups)
3 cups vegetable broth
Maple syrup
Olive oil
½ bunch Sage
1 Cipolline Onion
2 cups raw Cashews
¼  lemon
Cayenne pepper
¼ teaspoon salt

PREPARATION

The Soup
The first step in this simple soup is to roast the squash. Cut it into rings about 1 inch thick and then drizzle olive oil and maple syrup over it (to your discretion).  Bake the squash 375 degrees. After about 25 minutes it should be soft. (You should be able to slide a fork into the squash with ease.)

While the squash is baking, fill a bowl with the cashews and then pour water over them. They should soak for at least 40 minutes.

Once the squash is soft, peel off the skin and toss the flesh into a food processor with ½ a cup of vegetable broth. Blend the squash until creamy and then spoon it into a pot with the remainder of the vegetable broth.  Add the leaves off of 1 sprig of sage and a pinch of salt and let the whole thing simmer for 20 minutes, stirring it intermittently.

After letting the cashews soak for forty minutes, drain the water and pour the nuts into the food processor. Add ½cup of water to the cashews along with a pinch of salt, a pinch of cayenne and a squeeze of lemon. Blend the mixture until smooth.  Add ½ cup of the cashew mixture to the simmering squash and mix it in.

To Serve:
Ladle the soup into bowls and add a dollop of the cashew mixture on top. Lastly, sprinkle the onions and sage over the cashew cream and serve to your starving guests.