-1 (2 to 3 pound) butternut squash, peeled and seeded
-2 tablespoons unsalted butter
-1 medium onion, chopped
-1/2 cup plain latta kefir
-5 cups chicken stock (low sodium)
-1/8 teaspoon Nutmeg
-Salt and freshly ground black pepper
-Sage (for garnish)


Cut squash into 1-inch chunks. In large pot melt butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is tender, about 15 to 20 minutes.  Remove squash chunks with slotted spoon and place in a blender and puree. Return blended squash to pot. Mix in Kefir once removed from stove. Stir and season with nutmeg, salt, and pepper. Serve and top with sage for garnish.

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