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Butternut Squash Soup with Yogurt and Sage

Serves 4



  • Onion 1 medium, diced
  • Butternut Squash, cubed, 4 cups
  • Garlic 2 cloves, minced
  • Fresh Sage 12 leaves
  • Olive Oil ¼ cup
  • Vegetable Stock (or water) 5 cups
  • Greek Yogurt ½ cup
  • Salt and Pepper to taste

Cook It

  1. In a pot, sweat the onion and squash with olive oil over medium-low heat for 5 to 10 minutes. Add the garlic and sweat for another 2 minutes.
  2. Add 6 sage leaves and vegetable stock. Bring to boil and let simmer until the squash gets soft.
  3. In the meantime, finely chop the other 6 sage leaves and mix with the yogurt. Season to taste with salt and pepper, and reserve.
  4. When the squash is very tender, blend the soup and season with salt and pepper.
  5. Serve in a bowl, one generous ladle of soup and a spoonful of sage yogurt.

Recipe by Simon Bouchard, executive chef of Liquidity Bistro in Okanagan Falls, BC.