On a cold fall day, soup warms the body and soul unlike anything else. And creamy, roasted butternut squash soup? Sign me up. I made this on Sunday morning and we had it for dinner Sunday and Monday night. Adrian loved it. Enough so that he was willing to go meatless for dinner both nights! Success. Try it. Maybe even double the batch – you’ll want to freeze some for future dinners. It’s warming, festive, filling and oh so delish. Full recipe is at the bottom of the post. Enjoy the pics along the way.

How good does this look?

Slice the butternut squash in half, remove the seeds, drizzle with EVOO, salt and pepper.
Place into a 425 degree oven for 30 minutes.

Squash roasting in a 425 degree oven for 30 minutes.

Ingredients you’ll need for the saute step. Dice them all.

Combine diced onion, celery and carrot in a
saute pan with olive oil and saute on medium heat until they start to brown.

Saute the onions, carrots and celery first until it begins to brown. Then add the tomato and garlic.
Continue sauteing 5 more minutes then add to a larger soup pot.

Remove from oven and let cool.

Add the squash to the soup pot. Then add the broth.

Let the soup cool a bit. Then using an immersion blender, puree the soup.

Add 2 heaping tablespoons of ricotta cheese. Blend. Add 1 tablespoon of dried rubbed sage and salt and pepper to taste.

Serve hot soup with a dollop of ricotta cheese, shaved Parmesan and garlicky Parmesan crostini.

Roasted Butternut Squash Soup
Serves 6-8
Ingredients:
• 1 butternut squash, halved and seeded
• 1 onion, diced
• 1 carrot, diced
• 3 celery stalks, diced
• 2 tomatoes, diced
• 4 garlic cloves, chopped
• 1 quart low sodium or salt free vegetable broth
• 1 cup ricotta cheese
• ½ cup shaved parmesan cheese
• Extra virgin olive oil
• 1 tbsp rubbed dried sage
• Salt, to taste
• Pepper, to taste
Directions:
Preheat oven to 425 degrees. Half the butternut squash, remove seeds, drizzle with olive oil, sprinkle with salt and pepper and place cut-side down on a tin-foil lined baking pan. Roast for 30 minutes. While the squash is roasting, combine diced carrots, onion and celery in a saute pan on medium heat, stirring frequently, until it softens and begins to caramelize – this will take some time, so be patient. Add the garlic and tomatoes, and saute for another few minutes then transfer to a larger soup pot. Once you have removed the squash and it has cooled slightly, add the squash and the broth to the soup pan and stir. Bring to a simmer, cook for about 20 minutes. Remove from heat, let cool slightly. Season. Blend with immersion blender until your desired thickness. Stir in 2 tablespoons of ricotta cheese and the sage. Serve with remaining ricotta and Parmesan and garlicky Parmesan crostini, if desired.