butternut squash soup w/ sage-infused brown butter
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.
prep time
15 Min
cook time
30 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 3 tablespoons butter
- 1 large onion, chopped
- 1/8 teaspoon ground red pepper, or to taste
- 1 1/2 pounds peeled, cut-up butternut squash (about 4-5 cups)
- 4 cups chicken stock
- 1 teaspoon salt - or to taste!
- 2 tablespoons rice, uncooked
- 2 tablespoons butter
- 1/4 cup fresh sage leaves
- 2 tablespoons sherry
- - salt and pepper to taste
- - parmesan cheese, for garnish
How To Make butternut squash soup w/ sage-infused brown butter
-
Step 1Melt 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.
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Step 2Melt 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.
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Step 3Add 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.
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Step 4Add sherry. Puree mixture until smooth. Crumble sage leaves and stir into pureed mixture. (Save a few whole leaves for garnish.)
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