1 large butternut squash (about 2 pounds), peeled, seeded and cut into 1" cubes
3 tablespoons olive oil, divided
sea salt and freshly ground black pepper, to taste
1 tablespoon unsalted butter
1 onion, diced
1 stalk celery, cut into ¼" pieces
1 carrot, peeled and diced
1 tablespoon chopped fresh sage
4 cups vegetable broth
¼ cup sour cream
¼ cup shredded cheddar cheese
chopped celery leaves (optional, for garnish)
Instructions
Preheat oven to 400 degrees. Place butternut squash on a baking sheet. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Spread squash in a single layer.
Bake for 15 minutes, remove from the oven and stir gently. Bake for another 10 minutes or until the squash is fork tender.
In a large pot, heat remaining 1 tablespoon olive oil and butter over medium heat. Add onion, celery and carrot and cook, stirring occasionally, until tender, about 7 minutes. Add sage and season with salt and pepper to taste.
Add roasted squash and vegetable broth and bring to a boil. Reduce heat to medium-low and simmer for 10 minutes.