Roasted Butternut Squash Soup with Goat Cheese
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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- 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.