Roasted Butternut Squash Soup – Whitney Miller

Ingredients

• 2 (3-pound) butternut squash
• 1 1/2 tablespoons plus 1 teaspoon extra- virgin olive oil, divided
• 1/2 teaspoon fine sea salt, divided
• 1/2 cup diced yellow onion
• 2 cloves garlic, minced
• 3/4 cup low sodium chicken broth
• 3/4 cup canned coconut milk
• Pinch nutmeg, freshly grated*
• 1 1/2 cups frozen cheese tortellini
• 1/2 tablespoon butter
• 2 tablespoons softened goat cheese
• 8 Fried Sage Leaves (recipe below)
• 1 1/2 tablespoons finely chopped pecans, toasted, optional
• Cooked sausage crumbles, optional