Butternut Squash Soup with Browned Butter and Sage

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.

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Butternut Squash Soup with Browned Butter and Sage
  1. 3 Tablespoons Challenge Butter
  2. ⅛ teaspoon ground red pepper
  3. 1½ cups chopped onions (1 large sized)
  4. 1½ pounds peeled, seeded & cubed butternut squash (4½ cups)
  5. 1 quart chicken stock
  6. 1 teaspoon salt
  7. 2 Tablespoons uncooked rice
  8. 2 Tablespoons Challenge Butter
  9. ¼ cup fresh sage leaves (about 40 leaves)
  10. 2 Tablespoons dry sherry
  11. Additional salt and pepper to taste
  12. Freshly grated Parmesan cheese
  1. 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. 2

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

  3. 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. 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. 5

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

  6. 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. 7

    Serve soup topped with freshly grated Parmesan

Source: Challenge Home Economist


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This is THE best butternut squash soup recipe ever. Easy and very tasty with Challenge Butter.