Spaghetti Squash Soup with Sage Brown Butter
Spaghetti Squash Soup with Sage Brown Butter
1 tsp. Kerrygold butter
2 cups cooked (baked or steamed) spaghetti squash (leftovers are great)
1/4 small yellow onion, diced
1 cup vegetable stock
juice of 1/2 lemon
1/4 tsp. lemon salt
2 Tbs. Kerrygold butter
5 small fresh sage leaves, finely minced
In a small pot over medium heat, sauté the squash and yellow onion until the onion becomes translucent. Add stock and bring to a simmer.
Transfer to a high-speed blender and add lemon juice and salt.
Puree until smooth.
Meanwhile, going back to the small pot or a new, clean skillet n a medium skillet, cook the butter with the sage until the butter is fragrant and nutty, about 3 minutes, on very low heat.
Serve the Sage Brown Butter drizzled a top the soup.
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