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.




4 to 5




  • 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


  • 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

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