Ingredients

The following ingredients have 2 Servings
  • 1 medium acorn squash
  • 1 medium apple
  • 1 medium onion
  • 2 cups chicken stock 
  • 2 tsp butter
  • 1/4 tsp powdered ginger
  • pinch nutmeg
  • 1/3 cup Greek yogurt
  • 10 sage leaves
  • 2 tsp olive oil

Instruction

  • Microwave, cut side down, until tender, 10 – 12 minutes.
  • Remove squash from shell.
  • In medium saucepan sauté onion in butter until tender. 
  • Add squash, apple, stock, ginger and nutmeg to onions. 
  • Heat to boiling, reduce heat, cover and simmer 15 – 20 minutes.
  • Purée soup.
  • Stir in yogurt and gently reheat. 
  • Heat oil in a small skillet. 
  • Add sage leaves and fry until crisp, about 3 minutes
  • Ladle into soup plates or bowls and garnish with sage leaves.