Creamy butternut squash, rice and sage soup with lemon ricotta and toasted pepitas
An original, comforting soup made with roasted butternut squash, cooked rice for a silky body, aromatic sage, and a finish of lemony ricotta with toasted pepitas for crunchy contrast.
Ingredients
- 800 g peeled butternut squash, cubed (1-inch cubes)
- 150 g yellow onion (chopped)
- 12 g garlic (chopped)
- 30 ml olive oil (divided)
- 6 g fresh sage (chopped finely, more algunas leaves whole opcionales)
- 180 g cooked white rice (preferiblemente templado)
- 900 ml vegetable broth (low sodium if possible)
- 120 g ricotta cheese (for the acabado)
- 1 unit lemon (1 tbsp de zumo)
- 35 g pumpkin seeds (tostadas)
- 6 g salt (or to taste)
- 1 g black pepper (freshly ground)
- 120 ml water (solo si hace falta ajustar the textura)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 220 °C / 425 °F. Place the butternut squash and onion on a baking tray, add 15 ml (1 tbsp) olive oil, half of the salt, and a pinch of black pepper, then toss well.
- 2
2. Roast the squash and onion for 25 minutes at 220 °C / 425 °F, stirring once halfway through, until tender and lightly browned at the edges.
- 3
3. Meanwhile, heat the remaining olive oil in a large pot over medium heat. Add the garlic and chopped sage and cook for 1 to 2 minutes, stirring, until fragrant without letting the garlic burn.
- 4
4. Add the roasted squash, roasted onion, cooked white rice, and vegetable broth to the pot. Bring to a gentle boil, reduce the heat, and simmer for 10 minutes so the flavors can meld.
- 5
5. In a small bowl, mix the ricotta with the lemon zest and 15 ml (1 tbsp) lemon juice until smooth. Set aside.
- 6
6. Toast the pumpkin seeds in a dry skillet over medium heat for 2 to 3 minutes, shaking the pan, until fragrant and just beginning to pop. Set aside.
- 7
7. Blend the soup with an immersion blender or countertop blender until completely smooth. If it is too thick, add up to 120 ml (1/2 cup) water and blend again. Adjust with the remaining salt and black pepper to taste.
- 8
8. If you want to use whole sage leaves, place them on a small tray and bake them for 3 minutes at 180 °C / 350 °F to dry them slightly for garnish.
- 9
9. Serve the soup hot with spoonfuls of lemon ricotta, toasted pumpkin seeds, and, if using, the sage leaves on top.
Chef tips
Roasting the squash deeply enhances its natural sweetness and adds depth. For an extra-smooth texture, strain the soup after blending.
Substitutions
You can swap the ricotta for soft cream cheese or thick Greek yogurt. Fresh sage can be replaced with fresh thyme, though the aromatic profile will change. Cooked white rice can be replaced with cooked brown rice for a nuttier flavor.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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