Squash & Corn Bisque | Jones Winery

Ingredients

• 1 medium buttercup or butternut squash (about 2 ½ pounds)
• 3 Tbsp butter
• ¼ cup chopped onion
• 1 teaspoon minced garlic
• 3 cups vegetable stock
• 2 cups fresh or frozen corn kernels
• 1 Tbsp fresh sage, chopped
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1/3 cup plain Greek yogurt
• 1 Tbsp fresh, chopped parsley, for garnish