This delicious winter soup by Chef Tina Jo is creamy, warm and filled with amazing aromas! Perfect for those chilly days when something filling is calling your name. This recipe serves about 6 people.
Ingredients:
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 tsp pumpkin pie spice blend
- 1 tsp poultry seasoning blend
- 1/8 tsp cayenne pepper
- 1/2 tsp cumin
- 1/2 tsp minced garlic
- 1 tsp Himalayan Pink Salt
- 1 tbsp yellow miso
- 1 large avocado
- 1 whole red bell pepper, seeded and diced
SOUR CREAM
- 1/2 cup water
- 2 tsp apple cider vinegar
- 3 tbsp lemon juice
- 1 tsp light miso
- 1/8 tsp Himalayan pink Salt
- 1 cup cashews (soaked 4 hours)
TOPPING
- 6 whole sage leafs
Directions:
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 throughout your soup. To make the Sour Cream, add all ingredients as listed in your high powered blender and blend until smooth. To assemble, 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!
