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

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.

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

Nutrition Information
Amount per serving
Calories60
Total Fat1g
Saturated Fat1g
Cholesterol0mg
Sodium1200mg
Total Carbohydrate9g
Dietary Fiber3g
Sugars4g
Protein6g