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Oooh it’s been chilly! These cool winter nights call for nice hot comfort food, and tonight I’m putting a twist on a classic by sharing my recipe for Asian butternut squash soup, with a creamy ricotta crema!
What an insanely busy week. I mean insanely busy! Did you guys feel the same way? I had two of the busiest nonstop days at work I’ve had in a long time, and I need a nice cozy weekend today. This soup is just perfect for that! I absolutely love a good homemade soup like tomato, carrot, or in this case: butternut squash! I paired it with some tasty Asian flavors, including ginger, fish sauce, sesame oil, soy, and hoisin. They give the butternut squash such a luxurious flavor! I paired the soup with a creamy ricotta crema for a refreshing touch, fresh cilantro, and crusty bread on the side for dipping, of course!
Related: Goat Cheese Ravioli with Roasted Carrot Soup
Now it’s your turn: what is your favorite winter comfort soup? Share with me by commenting below!
Asian Butternut Squash Recipe
2017-01-18 19:52:17
Serves 4
This will be your new favorite butternut squash soup recipe! Featuring a host of tasty Asian inspired flavors, this butternut squash soup is paired with a ricotta crema and fresh cilantro too.
Prep Time
20 min
Cook Time
1 hr 20 min
Total Time
1 hr 40 min
For soup
- 1 large butternut squash (about 3 lbs.), halved and seeded
- 2 tbsp. unsalted butter
- 2 shallots, minced
- 2 tsp. garlic, minced
- 1 tsp. ginger, grated
- 3 cups vegetable stock
- 1 tsp. fish sauce
- 1 tbsp. sesame oil
- 2 tsp. soy sauce
- 1 tbsp. hoisin
- ½ lime, juiced
For ricotta crema
- ½ cup fresh ricotta
- 1 tbsp. heavy cream
- 2 tsp. lemon juice
- ¼ tsp. kosher salt
For garnish
- ¼ cup cilantro, roughly chopped
- Crusty bread, for dipping
Instructions
- Heat oven to 425 degrees Fahrenheit. Place butternut squash cut side down on a baking sheet and roast in heated oven for 50-60 minutes until fork tender. Let cool for 10 minutes before scooping out the flesh and cutting roughly into 1 inch cubes (squash should be mushy, that's okay!).
- In a large Dutch oven, melt butter over medium heat. Add shallots and sauté until they begin to caramelize, about 3-4 minutes. Add garlic and ginger and cook for 1 minute, stirring occasionally. Add roasted squash cubes, vegetable stock, fish sauce, sesame oil, soy sauce, hoisin sauce, and lime juice and stir to combine. Cook over medium heat for 10-12 minutes. Using an immersion blender or a Vitamix to puree soup until smooth and creamy. Return to pot and cook over low heat for 3-5 minutes more.
- While soup is cooking, prepare ricotta crema. Whisk together ricotta, heavy cream, lemon juice and salt in a small mixing bowl and set aside.
- Serve soup with ricotta crema, fresh cilantro and crusty bread.
The Charming Detroiter http://thecharmingdetroiter.com/
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Just made it! I used homemade chicken stock (because I had it on hand) and I tossed some hot pepper flakes in for a kick. Absolutely perfect! Thank you for the inspiration!
Hot pepper flakes sounds like a great addition to make this spicier! I’m glad you enjoyed the soup!
Sarah recently posted…Boozy Blackberry Watermelon Slushies
Butternut squash soup is one of my all time favorite winter recipes, but I’ve never seen it done with an Asian flare! This looks SOOOO good, definitely saving and puting on my to-do list!
Hmm, this recipe looks good. I love soup and it would be perfect to warm one up after being out doors in the cold.