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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

The Herbeevore
This Butternut Squash Ricotta Soup is a creamy velvety soup made with fresh squash, vegetables, herbs and ricotta cheese for a smooth finish. Vegetarian & gluten 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 3 votes
Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Course Appetizer, Lunch, Soup
Cuisine American
Servings 6 servings
Calories 251 kcal



  • 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!


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.

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Calories: 251kcalCarbohydrates: 19gProtein: 11gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 42mgSodium: 296mgPotassium: 573mgFiber: 3gSugar: 4gVitamin A: 13953IUVitamin C: 24mgCalcium: 251mgIron: 2mg
Keyword butternut squash ricotta soup, butternut squash soup with ricotta, creamy butternut squash soup gluten free, ricotta butternut squash soup, vegetable ricotta soup
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