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Butternut Squash Ricotta Soup Recipe

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This Butternut Squash Ricotta Soup is a creamy velvety soup made with fresh squash, vegetables, herbs and ricotta cheese for a smooth finish. Vegetarian, meatless, and SO comforting!

A fantastic soup recipe that is big on flavor with a light delicate texture. Garnish with fresh herbs, a dollop of whole milk ricotta, or homemade croutons.

vegetarian butternut squash soup recipe gluten free with garden squash ricotta cheese carrots onion garlic herbs de province and olive oil

If your looking for the smoothest, creamiest, luxurious soup  – this Butternut Squash Ricotta Soup got you covered. It’s great for a fancy appetizer for a dinner party, or just as a simple meal prep lunch to make for the week.

I got the inspiration for this recipe from a fantastic book called Calgary Cooks. I added some savory herbs and ricotta cheese to their recipe, and it was a delicious and flavorful meal. Both Brett and I had it for our lunches this week and loved it!

This Butternut Squash Ricotta Soup Recipe Is:

  • Creamy
  • Light
  • Flavorful
  • Sweet
  • Loaded with Vegetables
  • Delicate
  • Vegetarian & Meat Free (see below for my vegan ricotta recipe for a plant based version!)
gluten free butternut squash soup with ricotta cheese vegetarian protein butternut squash soup

Inexpensive and Affordable Soup Recipes For Everyone

I love how inexpensive this butternut squash soup is to make! This recipe uses a lot of ingredients you would have in your dry pantry or cupboards – most of which you probably have on hand. Keeping a well-stocked pantry makes it easy to come up with delicious meals using a few staples you can rotate.  

I made a list of my Top 125 Plant-Based Pantry Staples that always keep stocked. And you can check out all my favorite pantry staple ingredients in my Amazon shop here.  By stocking up on whole ingredients you can cook delicious recipes without a trip to the store!

What’s In This Butternut Squash Soup with Ricotta Cheese?

See the recipe card below for full ingredient amounts and recipe instructions!

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One Pot Butternut Squash Soup Recipes for Easy Clean Up

This butternut squash soup with ricotta cheese recipe is the perfect one-pot lunch or dinner!  I love a good One Pot Meal, especially during these summer months when I don’t want a lot of burners going at once. Cooking everything in one pot is one of my favorite ways to get a meal on the table fast!  And one pot makes cleaning up a breeze.

The stove does all the work for you, so you can focus on other kitchen prep while the food cooks. One Pot meals are awesome for breakfast, lunch, or dinner – check out my link here to see other tasty one pot meals that are ready in no time!

How Do I Make With Butternut Squash Soup with Ricotta?

  1. In a large pot, add the olive oil, onion, and garlic, and sauté on low heat for 5 to 6 minutes until translucent. Add the carrots, celery, butternut squash, and sauté for an additional 10 minutes until the butternut squash begins to soften. 
  2. Add the vegetable stock and herbs de Provence, and bring to a boil. Reduce heat to low, cover, and cook for 20 minutes until all vegetables are soft.
  3. With an immersion blender, blend the soup until it’s creamy and thick.
  4. Add the ricotta, salt, and pepper, and blend again.
  5. Serve soup immediately, and garnish with fresh parsley, fresh cracked pepper, and an extra dollop of ricotta cheese. Enjoy!
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More Easy Butternut Squash Recipes You’ll Love

Butternut Squash Spaghetti

Sheet Pan Gnocchi with Butternut Squash Recipe

Butternut Squash Risotto with Kale Recipe 

meatless butternut squash soup blended creamy soup with a hand blender butternut soup recipe in one pot

Share this Butternut Squash Ricotta Soup 

If you make this easy savory butternut squash ricotta soup recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you.  I love seeing all your photos of my recipes!

Let’s keep in touch – subscribe to my monthly newsletter to get free recipe inspiration. 

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vegetarian butternut squash soup recipe gluten free with garden squash ricotta cheese carrots onion garlic herbs de province and olive oil

Butternut Squash Ricotta Soup

Kelly Jensen
This Butternut Squash Ricotta Soup is a creamy velvety soup made with fresh squash, vegetables, herbs and ricotta cheese for a smooth finish. Vegetarian & meat free! A fantastic soup recipe that is big on flavor with a light delicate texture. Garnish with fresh herbs, a dollop of whole milk ricotta, or homemade croutons.
5 from 5 votes
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Appetizer, Lunch, Soup
Cuisine American
Servings 6 servings
Calories 251 kcal

Ingredients
  

  • 2 tablespoons olive oil
  • 1 large onion sliced
  • 6 cloves garlic
  • 1 cup carrots sliced
  • 1 cup celery chopped
  • 4 cups butternut squash cubed
  • 4 cups Vegetable Stock
  • 1 tablespoon Herbes de Provence
  • 2 cups ricotta cheese
  • 1/2 teaspoon Sea Salt
  • 1/2 teaspoon Black Pepper
  • Parsley for garnish

Instructions
 

  • In a large pot, add the olive oil, onion, and garlic, and sauté on low heat for 5 to 6 minutes until translucent. Add the carrots, celery, butternut squash, and sauté for an additional 10 minutes until the butternut squash begins to soften.
  • Add the vegetable stock and herbs de Provence, and bring to a boil. Reduce heat to low, cover, and cook for 20 minutes until all vegetables are soft.
  • With an immersion blender, blend the soup until it’s creamy and thick.
  • Add the ricotta, salt, and pepper, and blend again.
  • Serve soup immediately, and garnish with fresh parsley, fresh cracked pepper, and an extra dollop of ricotta cheese. Enjoy!

Notes

Vegan Ricotta Recipe

  • 1 12-ounce block silken tofu
  • 2 tablespoons olive oil
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon agave nectar
  • Pinch of Salt 
Add all ingredients to a blender or food processor, and combine until smooth.

Nutrition

Calories: 251kcalCarbohydrates: 19gProtein: 11gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 42mgSodium: 296mgPotassium: 573mgFiber: 3gSugar: 4gVitamin A: 13953IUVitamin C: 24mgCalcium: 251mgIron: 2mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you. Thank you for supporting the brands that support The Herbeevore and our beehives!

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Posted in American, Canadian, Fall Recipes, Make Ahead, Meal Prep, Nut Free, One Pot Recipes, Soups, The Herbeevore Recipes, Vegetarian Recipes

9 Comments

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  7. Susan

    5 stars
    I look for ways to use ricotta cheese because of its wonderful taste and adding butternut squash and it’s great flavor is the best

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