Soups

Butternut Squash Soup with Browned Butter and Sage

Name: Butternut Squash Soup with Browned Butter and Sage
Yield: 4 to 5

Savor the bounty of a fall harvest with a warm bowl of butternut squash soup. The sage-infused browned butter enhances the flavor of the butternut squash while the sautéd onions and rice provide a satisfying amount of substance. Garnish with chopped sage leaves and top with freshly grated Parmesan cheese.

Prep

Cook

Servings

4 to 5

Level

Easy

Ingredients

3 Tablespoons Challenge Butter
⅛ teaspoon ground red pepper
1½ cups chopped onions (1 large sized)
1½ pounds peeled, seeded and cubed butternut squash (4½ cups)
1 quart chicken stock
1 teaspoon salt
2 Tablespoons uncooked rice
2 Tablespoons Challenge Butter
¼ cup fresh sage leaves (about 40 leaves)
2 Tablespoons dry sherry
salt and pepper, to taste
freshly grated Parmesan cheese

Directions

1

Melt 3 tablespoons of butter over medium–low heat in a 4 quart pot. Add red pepper and onions; sauté until limp but not browned.
2

Stir in butternut squash, chicken stock, salt and rice.
3

Melt 2 tablespoons of butter in small sauté pan over medium heat. Add sage leave and cook stirring constantly until butter turns a deep amber color (do not burn). Remove sage leaves and set them aside.
4

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.
5

Add sherry and puree mixture until smooth. Add salt and pepper to taste.
6

Finely chop the fried sage (leaving a few whole leaves for garnish if desired.) Stir chopped sage into pureed soup or sprinkle on top of individual portions.
7

Serve soup topped with freshly grated Parmesan