Butternut squash soup with ricotta dumplings
Butternut squash soup with ricotta dumplingsSubscribe to Sainsbury's magazine
- 1 medium butternut squash
- 3 tbsp olive oil, plus extra
- 4 shallots, chopped
- 2 sticks of celery, chopped
- 25g butter, plus extra
- 750ml vegetable stock
- a few whole sage leaves
For the ricotta dumplings:
- 250g ricotta
- 1 large egg yolk
- 3 tbsp grated pecorino (or vegetarian alternative)
- 3 tbsp plain flour
- 1 tbsp finely chopped sage
Make to the end of step 2 up to 2 days ahead. It also freezes well.
Preheat the oven to 200°C, fan 180°C, gas 6. 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 shallots and celery in the butter and remaining oil. Purée the roast squash in a blender with half the stock; add to the shallots and celery with all the stock and diced squash; simmer for 15 minutes.
Combine the dumpling ingredients. In a frying pan, fry spoonfuls of the mixture in butter and oil over a low-medium heat for 2-3 minutes on each side. Fry the whole sage leaves in butter.
Serve the soup topped with the dumplings and frizzled sage leaves.
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