SOUP BASE 4 Tbsp ghee or butter 1 large onion, chopped 6 cloves garlic, crushed 3 ribs celery, cut in 4 pieces each 4 carrots, cut in half or thirds 1 butternut squash, peeled, deseeded and cubed 1 lb russet potatoes, peeled and cubed 4 cups bone broth 1 bundle of fresh sage, thyme, and rosemary 1 tsp salt 1/4 tsp pepper
GROUND PORK SAUSAGE 1 lb ground pork 1 tsp salt 1/2 tsp ground pepper 1 tsp thyme a few dashes of each: smoked paprika, oregano, garlic powder, onion powder
Other Toppings: sour cream, chives or scallions, crispy bacon, chili onion crisp, gruyere cheese, sourdough croutons
DIRECTIONS:
Put all soup base ingredients in the Vitaclay, setting herbs bundled with kitchen twine on top. Set to “soup” or “slow” setting for 2 hours. The veggies will be done cooking in less time, but I like to give extra time for the soup to simmer.
When veggies are done cooking, use an immersion blender to puree the soup right inside the Vitaclay, or add the soup to a high speed blender and blend until smooth, then transfer back to the clay pot. Keep on “warm” setting.
Add ground pork and spices to a cast iron skillet and cook over medium heat until browned and crispy, then move to a glass container.
Make the brown butter sauce just before serving. In a cast iron skillet over medium heat, melt the stick of butter, then add chopped sage and swirl the pan a few times. Keeping a close eye to avoid burning, watch for brown bits to develop at the bottom of the pan and for the foam on top of the butter to dissipate. This takes about 4 minutes. Remove the skillet from the heat.
Spoon the soup into bowls and top with the crispy sausage or bacon, scallions or chives, gruyere cheese, and brown butter sage sauce.
