Butternut Squash Soup with Browned Butter and Sage - Challenge Dairy

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