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.
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.