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blue bowl with orange butternut squash soup topped with parsley on white cutting board set in front of yellow and whit striped napkin with a piece of toasted bread

Roasted Butternut Squash Soup

  • Author: Katelyn
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 8 cups 1x


Extra creamy butternut squash soup dressed up with freshly grated ginger and ricotta cheese to keep things fun and exciting. Roasting the vegetables lends a deep butternut squash flavor, and finishing with a splash of balsamic makes this the best version I have ever tasted!



The Soup:

  • 1 large butternut squash (3 to 3.5 pounds), peeled and diced into large chunks 
  • 1 medium carrot, peeled and medium diced
  • 1 tablespoon olive oil 
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2 tablespoons unsalted butter
  • 1/4 cup shallot, minced
  • 4 cloves garlic, minced
  • 1 1/2 teaspoons freshly grated ginger (I highly recommend this microplane zester for this task)
  • 4 fresh sage leaves
  • 1/4 teaspoon nutmeg
  • 4 cups vegetable broth
  • 1/2 cup ricotta cheese


  • fresh parsley
  • splash of balsamic
  • toasted bread


  1. Preheat oven to 425 degrees F.
  2. Toss the chopped butternut squash and carrot with the olive oil, kosher salt and pepper and transfer to a sheet pan lined with parchment paper.
  3. Roast the vegetables for 30 minutes or until fork tender and caramelized. 
  4. Add butter and minced shallot to a Dutch oven and cook over medium heat for 3 to 4 minutes until softened. 
  5. Add the garlic, ginger, and sage, and nutmeg and stir for one minute. 
  6. Add the roasted vegetables and vegetable broth and bring to a gentle simmer.
  7. Allow to simmer for 30 minutes, then remove from heat and stir in ricotta cheese. 
  8. Remove the sage leaves.
  9. Transfer the soup to a blender or use an immersion blender to blend the soup. Return to pot and season with additional salt and pepper to taste (seasoning to taste is very important here!).
  10. Top with fresh parsley and a splash of balsamic vinegar (just a splash), and serve with freshly toasted bread.


  • Feel free to substitute chicken stock if that is what you have on hand! I just want to throw in a vegetarian recipe every now and then. 
  • Category: Soups
  • Method: Simmer
  • Cuisine: American

Keywords: butternut squash, vegetarian, ricotta, soup, vegetarian

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