Southeast Dairy Association - butternut squash and sage

Butternut Squash and Sage Soup

Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 20 minutes
Servings: 3
This velvety, smooth butternut squash soup gets its creaminess from Greek yogurt and milk.


Yield may be 3-4 servings (3 1/2 cups)
Source of recipe: Regan Jones, Healthy Aperture


  • 1 medium-sized butternut squash
  • 1 tablespoon chopped fresh sage
  • 1 (14.5 ounce) can reduced-sodium chicken broth
  • 1 teaspoon Kosher salt
  • 1/4 cup milk
  • 1/4 cup Greek yogurt
  • 1 tablespoon orange juice
  • Additional fresh sage ((optional))


  • Preheat oven to 400°.
  • Place uncut squash on a baking sheet and bake for 1 hour. Remove from oven; let cool slightly. Slice in half lengthwise and discard seeds.
  • Scoop cooked pulp into a medium saucepan. Place over medium-high heat. Add sage and chicken broth; bring to a boil. Reduce heat and simmer 5 minutes. Remove from heat. Stir in remaining ingredients. Purée with a handheld blender (or place in blender or food processor to puree). Serve warm. Garnish with fresh sage, if desired.
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