Goat Cheese Tortellini with Roasted Butternut Squash

1 pkg (20 oz) pre cut Butter Nut Squash, cut into 1/2 in cubes
2 Tablespoons Sage, thinly sliced, divided
1 Tablespoon basting oil (I use olive oil instead)
Salt and Pepper to taste
2 Tablespoons of unsalted butter, chopped
3 cups butternut squash soup( you can buy prepared or see below for recipe)
18 oz of goat cheese tortellini, cooked 4 min, drained

Preheat oven to 450 degrees. Toss squash, 1 Tbsp of sage, oil, salt, pepper, and butter in mixing bowl. Spread mixture in even layer on baking sheet. Roast 15-18 minutes until golden-brown. Add squash, soup, and remaining Tbsp sage to skillet on medium; bring to a simmer. Season to taste with salt and pepper. Add pasta. Cook 1 min.

Recipe for Butternut Squash Soup
1 pkg of pre cut butternut squash(20 oz)
1/3 c. of chopped onion
1/3 c. of chopped celery
1/3 c. of chopped carrot
1 Tbsp of oil
salt and pepper to taste
1 1/4 c chicken stock

Cut larger squash pieces into smaller uniform pieces: place in 2- qt microwave-safe dish with 1 Tbsp water, cover. Microwave on High 10 min until soft. Set aside. Add onions, carrots, celery, and oil to stock pot on medium-low. Cook, stirring, 10 min, until soft but not browned. Add squash; season to taste with salt and pepper. Add stock, simmer 10 min. Remove from heat; let cool 10 min. Ladle small batches (about 2 cups at a time) into blender; puree until smooth. Return soup to pot; reheat on LOW. Season to taste with salt and pepper.