Butternut squash soup with ricotta patties

Yields4 Servings

1 medium butternut squash

3 tbsp olive oil, plus extra

4 small onions, chopped

2 sticks celery, chopped

25 g butter, plus extra

750 ml vegetable stock

A few whole sage leaves

For the ricotta patties

250 g ricotta

1 large egg yolk

3 tbsp grated pecorino cheese

3 tbsp plain flour

1 tbsp finely chopped sage

Preheat the oven to 200C/Gas6; peel and deseed the squash, cut three-quarters into chunks and season; roast for 35-40 minutes in a tin with half the oil; dice the remaining squash

Soften the onions and celery in the butter and remaining oil; puree the roast squash in a blender with half the stock; add to the onions and celery with all the stock and diced squash; simmer for 15 minutes

Combine the ingredients of the patties; fry in a mixture of butter and oil over low-medium heat for 2-3 minutes on each side; fry the whole sage leaves in butter

Serve the soup topped with the patties and frizzled sage leaves

Butternut squash soup with ricotta patties

Company

Shopping cart