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Roasted Butternut Squash Soup with Goat Cheese

by

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 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 saut
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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