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Roasted Butternut Squash Soup with Goat Cheese

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Roasted Butternut Squash Soup with Goat Cheese
6 votes, 4.67 avg. rating (91% score)
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Total Time: 30

Yield: 4 servings

A drizzle of nutty browned butter and sage gives a wink to the Italian classic ravioli di zucca e salvia.


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Ingredients:

  • 1 small butternut squash, about 2-1/2 pounds
  • 2 tablespoons unsalted butter, divided
  • 1 onion, diced
  • 1 small carrot, diced
  • 1 rib celery, diced
  • 1 garlic clove, minced
  • 4 cups water (or chicken stock)
  • 1 teaspoon kosher or sea salt, plus extra to taste
  • Freshly ground black pepper
  • Milk (or water)
  • 12 sage leaves
  • 2 ounces goat cheese, crumbled

Instructions:

Heat oven to 375 degrees. Line a sheet pan with aluminum foil. Cut squash in half lengthwise; scoop out seeds and discard. Set squash halves cut side down on pan and roast until tender, about 45 minutes. Scoop flesh (about 2 cups' worth) into a bowl and set aside.

In a medium-size pot over medium heat, melt 1 tablespoon butter. Add onion, carrot, and celery and sauté 5 minutes. Add garlic and cook 1 minute more. Add squash, water (or stock), salt, and pepper to taste, and bring to a boil. Simmer until vegetables are soft, 20 to 25 minutes. Pour soup into a blender, no more than halfway. Purée until smooth; set aside in a bowl while you purée the rest of the soup. Clean the pot, add puréed soup, and reheat. Thin with milk (or water) to desired consistency. Season with salt and pepper.

Melt remaining butter in a small frypan. Add sage leaves and cook, swirling the pan, until crispy, and butter has browned but not burned (about 2 minutes). Divide soup among four bowls. Drizzle with browned butter; garnish with goat cheese and sage.
Updated Friday, August 15th, 2008
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4 Responses to Roasted Butternut Squash Soup with Goat Cheese

  1. JAMIE HALLENGREN September 16, 2008 at 9:17 am #

    Finished with the browned butter-sage and goat cheese, this soup is already a family favorite!

  2. Peter Clark September 21, 2008 at 1:56 pm #

    Great recipe – hot or cold. Easy to make. I added some nutmeg to enhance the flavor.

  3. K Della Vecchia November 7, 2009 at 9:58 am #

    Easy and delicious! I added cooked shrimp to the final soup to make it more hearty.

  4. Penny Wilson November 13, 2009 at 1:33 pm #

    Best tasting squash soup ever. Everyone raved. I did use homemade chicken stock and left out the goat cheese. It is delicious.

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