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.

Serves: 4Hands-on: 10 minutesTotal: 35 minutesDifficulty: Easy

Serves: 4


  • 4 cups water
  • 3 cups cubed summer squash, peeled and seeds removed
  • 2 tsp. all-natural sea salt
  • 1⁄2 cup dried sage leaves
  • 1⁄2 cup plain nonfat Greek yogurt


  • 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 to 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.