Butternut Squash Soup
A delightful and warming butternut squash soup, perfect for the fall and winter months, featuring wholesome ingredients like cottage cheese and white beans for added protein.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 6 servings
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup full-fat small-curd cottage cheese
- 1 medium butternut squash (about 2 1/2 pounds)
- 2 tablespoons extra-virgin olive oil, divided
- 1 1/2 teaspoons kosher salt, divided
- Freshly-ground black pepper
- 1/2 bulb garlic (bottom half only)
- 4 sprigs fresh thyme, plus leaves for garnish
- 1 (15-ounce) can white beans, drained and rinsed
- 2 tablespoons pure maple syrup
- 1/4 teaspoon ground nutmeg
- Pinch cayenne pepper
- 1 (32-ounce) box low-sodium vegetable broth (4 cups), divided
- Toasted pepitas, for serving
- Crusty bread, for serving
Instructions
- Preheat the oven to 425°F. Let the cottage cheese sit at room temperature while you prepare the vegetables.
- Prepare the butternut squash by peeling, seeding, and cutting it into 1-inch cubes. Place the cubes in a large Dutch oven.
- Season the squash with 1 tablespoon of olive oil, 1 teaspoon of salt, and several grinds of black pepper. Toss to coat.
- Add the half bulb of garlic into the center of the squash. Scatter thyme sprigs on top and drizzle with the remaining tablespoon of olive oil.
- Roast the squash covered in the oven for 45 to 55 minutes until it is very tender, checking for doneness with a fork.
- Combine the cooked ingredients, discarding the thyme and allowing the garlic to cool before squeezing the roasted garlic into the pot.
- Blend the soup by adding the white beans, cottage cheese, maple syrup, nutmeg, cayenne, and 3 cups of vegetable broth. Blend until smooth. Adjust with more broth for desired consistency.
- Reheat the blended soup over medium-low heat and taste for seasoning adjustments.
- Serve the soup in bowls, garnished with toasted pepitas, fresh thyme leaves, and a drizzle of olive oil. Enjoy with crusty bread.
Notes
Great for meal prep; stores well in the fridge and freezer.