Roasted Butternut-Squash Soup with Goat Cheese


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


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 saute 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. Puree until smooth; set aside in a bowl while you puree the rest of the soup. Clean the pot, add pureed 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.


4 servings

Preparation Time

30 Minutes

Total Time

90 Minutes

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