I love fresh tarragon and can’t seem to get enough of it! Since I’ll be going on the GAPS Intro diet next week, I wanted to make a creamed soup with tarragon that I could eat either hot or cold. This is it! I could eat this all day, and it is super easy to make!!!
For those of you on the GAPS Intro diet, this is a stage two recipe. To make it a stage one recipe, remove the ghee, tarragon and cinnamon.
Butternut Squash Soup with Tarragon
1 Tbsp Ghee
¼ cup Chopped yellow onions
½ tsp Fresh tarragon or 5 to 6 leaves
1/3 cup Chicken stock
1 cup Butternut Squash, precooked
Soften onions in ghee on medium heat until translucent. Stir in whole tarragon leaves, salt, squash and stock. Cook for 5 or 10 minutes on medium. Blend well with immersion blender. Serve hot or cold with a dash of cinnamon. Delish! Serves 1 or 2.
This recipe is so versatile, too! You could caramelize the onions with honey and/or add a dollop of GAPS-legal yogurt or sour cream.
I always precook my squash and freeze it in jars. Here’s the recipe I use from Nourishing Traditions:
“Cut squash in half, remove seeds, and set cut side down in a buttered glass baking pan with about 1/2 inch of water. Bake at 350 degrees until tender, about 1 hour.”
I hope you enjoy it as much as I do!