Roasted Butternut Squash Soup
I love butternut squash. This butternut squash soup recipe is heartier than most. I add cheese tortellini and cubes of roasted butternut squash. For richness an
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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
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