Roasted Butternut Squash Soup with Goat Cheese
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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.Ingredients:
1 small butternut squash, about 2-1/2 pounds2 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 saut
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Finished with the browned butter-sage and goat cheese, this soup is already a family favorite!
Great recipe – hot or cold. Easy to make. I added some nutmeg to enhance the flavor.
Easy and delicious! I added cooked shrimp to the final soup to make it more hearty.
Best tasting squash soup ever. Everyone raved. I did use homemade chicken stock and left out the goat cheese. It is delicious.