Squash and Sage Soup
The unique essence of dried sage swirls throughout every delightful sip of this scrumptious soup, adding a delightful hint of spice to the sweetness of the acorn squash.
Difficulty: Easy
Hands-on: 10 minutesTotal: 35 minutes
Serves: 4
Ingredients
- 4 cups water
- 3 cups cubed summer squash, peeled and seeds removed
- 2 tsp. all-natural sea salt
- ½ cup dried sage leaves
- ½ cup plain nonfat Greek yogurt
Directions
- Bring the water to a boil in a large pot over medium heat.
- Reduce heat to low, add the squash, salt, and sage, and simmer for about 20–25 minutes, or until fork tender.
- Using an immersion blender, emulsify the squash and sage until no bits remain.
- Serve hot or cold, garnished with a dollop of yogurt.
| Amount per serving | |
|---|---|
| Calories | 60 |
| Total Fat | 1g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 1200mg |
| Total Carbohydrate | 9g |
| Dietary Fiber | 3g |
| Sugars | 4g |
| Protein | 6g |
Recipe Information
Serves: 4
Ingredients
- 4 cups water
- 3 cups cubed summer squash, peeled and seeds removed
- 2 tsp. all-natural sea salt
- ½ cup dried sage leaves
- ½ cup plain nonfat Greek yogurt
Directions
- Bring the water to a boil in a large pot over medium heat.
- Reduce heat to low, add the squash, salt, and sage, and simmer for about 20–25 minutes, or until fork tender.
- Using an immersion blender, emulsify the squash and sage until no bits remain.
- Serve hot or cold, garnished with a dollop of yogurt.
Nutrition Information
| Amount per serving | |
|---|---|
| Calories | 60 |
| Total Fat | 1g |
| Saturated Fat | 1g |
| Cholesterol | 0mg |
| Sodium | 1200mg |
| Total Carbohydrate | 9g |
| Dietary Fiber | 3g |
| Sugars | 4g |
| Protein | 6g |