Archive for October 25th, 2010


This is such a nice autumnal soup and the spiced beets add a wonderfully unexpected twist!

Saged Butternut Squash and Asian Pear Soup

Serves 4-6


1 butternut squash [1.75 lbs], roasted

1 onion

1 asian pear, pan roasted

1 green apple, pan roasted

4 clove garlic

1 T olive oil

8 Fried sage leaves [Reserve the olive oil you use to fry them for use later to sauté the onions]

4 fresh sage leaves

¼ tsp mace

¼ tsp sea salt

¼ tsp ground ginger

2 tsp ground sage

½ tsp white pepper

Juice of one lemon

1 quart vegetable stock

1 T umeboshi paste [optional]

½ cup white wine

8 scrapes of fresh nutmeg


Roast the squash 400°F for 45 minutes.  Pan roast the pear and apple, sauté the onions in the olive oil used to fry the sage leaves.  Add everything to blender.  Adjust seasonings.  Garnish with the fried sage leaves.


Chai-Spiced Beets

2 cups unfiltered organic apple juice

¼ cup apple cider vinegar

1 T date sugar

1 inch ginger

zest of ½ lemon

¼ tsp mace

6 cloves

1 bay leaf

1 cinnamon stick

6 green cardamom pods

½ tsp black pepper

1 cup diced beets


Add everything to a pot.  [Place cloves and cardamom pods in a tea strainer for easy removal.]  Simmer until the beets are tender.  Drain and spoon on top of the soup.

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