Now that autumn is officially here, folks are going crazy for pumpkins ~ and any type of winter squash, really. Butternut this, acorn that.
I love to try my hand at using the more obscure sweet squash in my recipes: kabocha, delicata, hubbard, and a newly discovered “butterkin” (I believe this to be a cross between pumpkin and butternut). Although all the squash are somewhat similar in flavor, each brings its own unique depth of flavor and complexity. Nutty, starchy, soft, and sometimes intoxicatingly sweet.

On the other hand, I do love spaghetti squash, which is often neglected this time of year in exchange for the warming “cinnamon buttery” flavors of Thanksgiving and fall.

Well, in our house, we never forget about this golden stranded gem. It’s actually unusual to have any leftover after cooking one up for dinner for the day. But this time, I went all out and bought a ginormous yellow gourd. And with the leftovers, I decided…

…”they” make soup out of all the other winter squash. Why not spaghetti squash?

So, here we go.

Spaghetti Squash Soup with Sage Brown Butter

Serves 1

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.