Let’s be honest: Not everyone likes Sage. However, certain foods pair perfectly with it, and squash is one of them. This simple veloute wouldn’t be as special without the botanical flavor of Sage, even though it uses a moderate amount of it. Ready in 30 minutes, it will last in the fridge for several days.
Place the butter in a small skillet over medium-low heat. Once melted and slightly bubbly, add the Sage and cook for two minutes. Add the onion and cook until tender and transparent. Add the squash and allow to brown from all sides.
Add the vinegar, then the stock, and let cook for another 10-15mins, or until the squash looks properly cooked. Remove from heat, discard the sage leaves, and blend until smooth with an immersion blender.
Ladle into bowls, adding a spoon of yogurt, some pepper, and some extra olive oil.
3 tbsp butter
4-5 Sage leaves
1 small red onion, roughly chopped
300ml chicken stock
200g squash, peeled and chopped into 2-finger thick dices
2 tbsp Greek yoghurt
1 tsp cherry or apple vinegar
Salt and pepper to taste
Daphnis and Chloe is a herb and spice company dedicated to cooks who are looking for Mediterranean ingredients of the finest quality
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Daphnis and Chloe
