Description
Indulge in the comforting warmth of this protein-packed butternut squash soup, a wholesome dish perfect for chilly fall evenings. This recipe blends the natural sweetness of roasted butternut squash with creamy cottage cheese and hearty white beans, creating a deliciously smooth texture that is both satisfying and nutritious. Ideal for meal prep or cozy family dinners, this soup offers versatile options—you can easily customize it with your favorite root vegetables or herbs. Serve it with crusty bread and a sprinkle of toasted pepitas for an irresistible touch.
Ingredients
Scale
- 1 cup full-fat small-curd cottage cheese
- 1 medium butternut squash (about 2 1/2 pounds)
- 1 can white beans, drained and rinsed
- 4 sprigs fresh thyme
- ½ bulb garlic
- 2 tablespoons extra-virgin olive oil
- 32 ounces low-sodium vegetable broth
Instructions
- Preheat the oven to 425°F.
- Peel and cube the butternut squash, placing it in a Dutch oven with garlic and thyme. Drizzle with olive oil, salt, and pepper.
- Roast for 45-55 minutes until tender.
- Remove from the oven, squeeze in roasted garlic, then blend with cottage cheese, white beans, maple syrup, nutmeg, cayenne, and broth until smooth.
- Warm on medium-low heat, adjusting seasonings as needed before serving.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 6g
- Sodium: 650mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 16mg