Alumni Spotlight + Recipe: Amanda Salazar
Serves: 10 (about 1 gallon)
  • 1 bunch sage, divided
  • ¼ cup olive oil, divided
  • 2 Tbs ghee*
  • 1 yellow onion, medium dice
  • 1 Tbs salt, divided + more to taste
  • 2 Tbs brown rice flour
  • 1 Tbs garlic, minced
  • 2 large summer squash, medium dice
  • 3 medium Yukon Gold potatoes*, medium dice
  • 1 tsp ground sage
  • 4 cup vegetable stock
  • 2 cup filtered water
  • 2 tsp ground white pepper
  • ⅓ cup lemon juice
  1. In a high-speed blender, blend ½ bunch of sage with olive oil until sage is broken down. Pour blended mixture onto cheesecloth over a small bowl and squeeze out oil. Set aside.
  2. Heat a small saucepan on medium-high and add enough olive oil so that the bottom of the saucepan is covered. When oil is shimmering, add sage leaves and fry for about 30–40 seconds per side or until sage has changed color to a darker green. Remove from heat and place on a paper-towel-lined plate. Sprinkle with ½ teaspoon salt.
  3. Heat a large stock pot on medium and when warm, after about 2 minutes, add ghee.
  4. When ghee is shimmering, add onion and sauté until translucent, about 10 minutes. Sprinkle with 1 teaspoon salt about 5 minutes in to help draw moisture out of onions.
  5. While stirring, sprinkle brown rice flour over onions, continuing to stir until onions are coated. Cook for 1–2 minutes or until flour begins to become fragrant.
  6. Add garlic and cook until fragrant, another 1–2 minutes.
  7. Add squash, potatoes, ground sage, and ½ tablespoon of salt. Cook until squash softens, 5–7 minutes.
  8. Add vegetable stock and filtered water, and raise heat to bring to a boil. Once boiling, lower heat and simmer for 20–25 minutes or until potatoes have softened completely. Once softened, remove from heat.
  9. Add soup to a blender in small batches, and blend until completely smooth. Once smooth, add back to pot and stir in pepper, lemon juice, and salt to taste.
  10. Garnish with a drizzle of sage olive oil and fried sage leaves. Serve and enjoy!
Allergens: dairy, nightshades
Recipe by Bauman College at