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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
1

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

2

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

3

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

4

Serve the soup topped with the patties and frizzled sage leaves

Nutrition Facts

4 servings

Serving size