butternut squash soup w/ sage-infused brown butter
(1 rating)
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.
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(1 rating)
yield
4 serving(s)
prep time
15 Min
cook time
30 Min
method
Stove Top
Ingredients For butternut squash soup w/ sage-infused brown butter
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3 Tbspbutter
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1 lgonion, chopped
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1/8 tspground red pepper, or to taste
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1 1/2 lbpeeled, cut-up butternut squash (about 4-5 cups)
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4 cchicken stock
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1 tspsalt - or to taste!
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2 Tbsprice, uncooked
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2 Tbspbutter
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1/4 cfresh sage leaves
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2 Tbspsherry
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salt and pepper to taste
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parmesan cheese, for garnish
How To Make butternut squash soup w/ sage-infused brown butter
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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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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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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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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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