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!
- 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
- Preheat oven to 425 degrees F.
- 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.
- Roast the vegetables for 30 minutes or until fork tender and caramelized.
- Add butter and minced shallot to a Dutch oven and cook over medium heat for 3 to 4 minutes until softened.
- Add the garlic, ginger, and sage, and nutmeg and stir for one minute.
- Add the roasted vegetables and vegetable broth and bring to a gentle simmer.
- Allow to simmer for 30 minutes, then remove from heat and stir in ricotta cheese.
- Remove the sage leaves.
- 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!).
- 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