Roasted Butternut-Squash Soup with Goat Cheese

By Love2cook_

Ingredients

• 1 small butternut squash, 2.5 lbs
• 2 T unsalted butter, divided
• 1 each diced onion, carrot, celery
• 1 minced garlic clove
• 4 cups water or chicken stock
• 1 tsp. kosher salt, fresh ground pepper
• milk or water
• 2 oz. crumbled goat cheese
• 12 sage leaves

Preparation

Step 1

Heat oven 375, line a baking sheet with foil, cut squash 1/2 lengthwise, scoop out seeds, discard, roast squash, cut side down, 45 mins. Scoop flesh into bowl, 2 cups worth, set aside.
Melt 1 T butter in medium pan, add onion, carrot & celery, saute 5 mins. add garlic, cook 1 min. Add squash, water, salt, pepper, simmer 30 mins, till tender. Pour soup into blender, small batches and puree. Add pureed soup to clean pot and reheat. Thin with milk. Melt butter in a small frying pan. Add sage and cook till crisp, swirling pan, browning butter and not burned, about 2 mins. Divide into 4 bowls, garnish with goat cheese and sage.