Butternut Squash Soup w/ Sage-infused Brown Butter

Carolyn Haas


I like squash soup but do not want added sugar which so many recipes include. This one is more on the savory side. I would be careful with the amount of salt you add, especially if you use salted butter.


★★★★★ 1 vote

15 Min
30 Min
Stove Top


  • 3 Tbsp
  • 1 large
    onion, chopped
  • 1/8 tsp
    ground red pepper, or to taste
  • 1 1/2 lb
    peeled, cut-up butternut squash (about 4-5 cups)
  • 4 c
    chicken stock
  • 1 tsp
    salt - or to taste!
  • 2 Tbsp
    rice, uncooked
  • 2 Tbsp
  • 1/4 c
    fresh sage leaves
  • 2 Tbsp
  • ·
    salt and pepper to taste
  • ·
    parmesan cheese, for garnish

How to Make Butternut Squash Soup w/ Sage-infused Brown Butter


  1. Melt 3 tablespoons of butter over medium–low heat in a 4 quart pot. Add red pepper and onions; sauté until softened. Add squash, stock, rice and salt.
  2. Melt 2 tablespoons of butter in small sauté pan over medium heat. Add sage leaves and cook stirring constantly until butter turns a deep amber color (do not burn). Remove sage leaves and put on a paper towel.
  3. Add browned sage butter to vegetables and stock; bring to a boil. Reduce heat; cover and simmer 20 to 25 minutes until the rice is cooked.
  4. Add sherry. Puree mixture until smooth. Crumble sage leaves and stir into pureed mixture. (Save a few whole leaves for garnish.)

Printable Recipe Card

About Butternut Squash Soup w/ Sage-infused Brown Butter

Course/Dish: Other Soups
Main Ingredient: Vegetable
Regional Style: American

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