Butternut Squash Ricotta Soup Recipe
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Jump to RecipeThis 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.
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!)
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. 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?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Butternut Squash, Onion, Garlic, Carrots, Celery
- Extra Virgin Olive Oil
- Low Sodium Vegetable Stock – I like to use this low sodium vegetable stock for my recipes because it has great flavor… without all the salt. I always use low sodium or no-salt-added broth or stock to start, and then I can add salt or other spices later if needed.
- Herbs de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
- Ricotta Cheese – this creamy and irresistible ricotta cheese is a fantastic addition! I’ll also include a vegan version in the recipe card below if you don’t eat dairy… but if you DO eat dairy I’d highly recommend this delicious whole milk ricotta.
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen.
- Tellicherry Peppercorns
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?
- 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!
More Easy Butternut Squash Recipes You’ll Love
Butternut Squash Spaghetti
Sheet Pan Gnocchi with Butternut Squash Recipe
Butternut Squash Risotto with Kale Recipe
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Butternut Squash Ricotta Soup
Ingredients
- 2 tablespoons extra virgin 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
Nutrition
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I loved this
Yummy warm comforting soup
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