Butternut Squash Soup w/ Sage-infused Brown Butter | Just A Pinch Recipes
Melt 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. Melt 2...
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Ingredients
- 3 tablespoon(s) butter
- 1 large onion, chopped
- 1/8 teaspoon(s) ground red pepper, or to taste
- 1 1/2 pound(s) peeled, cut-up butternut squash (about 4-5 cups)
- 4 cup(s) chicken stock
- 1 teaspoon(s) salt - or to taste!
- 2 tablespoon(s) rice, uncooked
- 2 tablespoon(s) butter
- 1/4 cup(s) fresh sage leaves
- 2 tablespoon(s) sherry
- - salt and pepper to taste
- - parmesan cheese, for garnish
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