Soups, Stews, & Chowders

Roasted Butternut Squash Soup with Goat Cheese

A drizzle of nutty browned butter and sage in this roasted butternut squash soup recipe gives a wink to the Italian classic ravioli di zucca e salvia.

By Yankee Magazine

Mar 15 2019

Butternut Squash Soup

Roasted and seasoned, butternut squash makes a savory fall soup.

Photo Credit : Heath Robbins

A drizzle of nutty browned butter and sage in this Roasted Butternut Squash Soup recipe from 2008 gives a wink to the Italian classic ravioli di zucca e salvia.


4 servings


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 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.