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Asian Butternut Squash Soup

Sarah

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!

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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
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.
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Prep Time
20 min
Cook Time
1 hr 20 min
Total Time
1 hr 40 min
Prep Time
20 min
Cook Time
1 hr 20 min
Total Time
1 hr 40 min
For soup
  1. 1 large butternut squash (about 3 lbs.), halved and seeded
  2. 2 tbsp. unsalted butter
  3. 2 shallots, minced
  4. 2 tsp. garlic, minced
  5. 1 tsp. ginger, grated
  6. 3 cups vegetable stock
  7. 1 tsp. fish sauce
  8. 1 tbsp. sesame oil
  9. 2 tsp. soy sauce
  10. 1 tbsp. hoisin
  11. ½ lime, juiced
For ricotta crema
  1. ½ cup fresh ricotta
  2. 1 tbsp. heavy cream
  3. 2 tsp. lemon juice
  4. ¼ tsp. kosher salt
For garnish
  1. ¼ cup cilantro, roughly chopped
  2. Crusty bread, for dipping
Instructions
  1. 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!).
  2. 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.
  3. While soup is cooking, prepare ricotta crema. Whisk together ricotta, heavy cream, lemon juice and salt in a small mixing bowl and set aside.
  4. Serve soup with ricotta crema, fresh cilantro and crusty bread.
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