Sage Butternut Squash Soupwith Lifeway Kefir

Preheat the oven to 400°F and position the rack one level below the middle.

Halve the butternut squash lengthwise and remove the seeds.

Place the squash cut‑side up in a large Dutch oven, add the quartered onion, peeled garlic cloves, sea salt, black pepper, and avocado oil, then toss to coat.

Tuck any remaining peeled garlic into the squash cavities and cover with some onion pieces.

Roast uncovered for 45 minutes, then pour 1 cup of chicken bone broth into the pot to keep the onions from scorching; continue roasting for about 30 more minutes until the onion and garlic are golden and the squash is soft enough to scoop.

Scoop the squash flesh into the pot, discard the skin, add the remaining 3 cups of bone broth and the fresh sage leaves, and simmer for 10–15 minutes until the squash is fully tender.

Turn off the heat, stir in the Lifeway Kefir Butter, and immersion‑blend the soup until smooth.

Allow the soup to cool until warm (not piping hot), then stir in the Lifeway kefir and apple cider vinegar; taste and adjust salt and acidity as needed, blending again for a silky texture.

Finish each serving with a drizzle of chili oil, a sprinkle of roasted salted pepitas, and a few fried sage leaves.