• 1 medium butternut squash
  • 3 tbsp olive oil, plus extra
  • 4 shallots, chopped
  • 2 sticks of celery chopped
  • 25 g butter, plus extra
  • 750 ml vegetable stock
  • a few whole sage leaves

For the ricotta dumplings:

  • 250 g ricotta
  • 1 large egg yolk
  • 3 tbsp grated pecorino
  • 3 tbsp plain flour
  • 1 tbsp finely chopped sage


  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    Serve the soup topped with the dumplings and frizzled sage leaves.


    Get ahead: make to the end of step 2 up to 2 days ahead; you can freeze the soup at this point, too.

Nutritional Details

Each serving provides
  • Energy 1545kj 369kcal 18%
  • Fat 26.0g 37%
  • Saturates 11.1g 56%
  • Sugars 8.9g 10%
  • Salt 0.8g 13%

% of the Reference Intakes

Typical values per 100g: Energy 322kj/77kcal

Each serving provides

21.6g carbohydrate 3.4g fibre 10.4g protein

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