Protein Packed Butternut Squash Soup: A Cozy Delight

Protein packed butternut squash soup is a creamy, savory dish that warms your soul. It’s quick, easy, and healthy—perfect for busy weeknights or a comforting weekend treat. This soup is not only filling but also packed with nutrients, making it a family-friendly favorite!

Protein-Packed Butternut Squash Soup

Ingredients

• 1 cup full-fat small-curd cottage cheese
• 1 medium butternut squash (about 2 1/2 pounds) or 2 pounds pre-cut squash (or a mix of squash, carrots, and sweet potatoes)
• 2 tablespoons extra-virgin olive oil, divided, plus more for serving
• 1 1/2 teaspoons kosher salt, divided, plus more as needed
• 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

1. Preheat the oven to 425°F. Allow the cottage cheese to reach room temperature.
2. Peel, seed, and cube the squash (and/or other root vegetables) into 1-inch pieces. Place in a large Dutch oven, drizzle with 1 tablespoon of olive oil, and season with 1 teaspoon salt and pepper. Toss to coat.
3. Insert the garlic half into the center of the squash, ensuring it touches the pot’s bottom. Add thyme sprigs on top and drizzle with the remaining olive oil. Cover and roast until the squash is tender, about 45 to 55 minutes.
4. After roasting, discard the thyme sprigs. When cool enough, remove the garlic and squeeze the cloves into the pot.
5. For immersion blender: Add beans, cottage cheese, maple syrup, nutmeg, and cayenne. Pour in 3 cups of broth and blend until smooth, adding more broth for desired consistency.
6. For stand blender: Transfer squash and garlic to the blender, add beans, cottage cheese, maple syrup, nutmeg, and cayenne. Blend with 3 cups of broth until smooth, adjusting consistency with more broth if needed.
7. Reheat the soup in the Dutch oven over medium-low heat. Adjust seasoning with salt and pepper. Serve in bowls garnished with toasted pepitas, thyme leaves, and a drizzle of oil, alongside crusty bread.

What to Serve with Protein-Packed Butternut Squash Soup

This delicious soup pairs beautifully with toasted pepitas for a nutty crunch and crusty bread for dipping. A simple arugula salad with a light vinaigrette also enhances this meal, bringing freshness to each spoonful.

FAQs

Related Recipes to try

• Creamy Orzo with Roasted Butternut Squash and Spinach
• Roasted Vegetable Soup
• Comforting Potsticker Soup
• Sausage and Sweet Potatoes with Honey Garlic Sauce
• Thai Coconut Red Lentil Soup

Conclusion

In conclusion, this protein packed butternut squash soup is a delightful way to enjoy the comforting flavors of winter while boosting your nutrition. Pair it with a side of crusty bread or a fresh salad for a complete meal. For more inspiration, check out ideas on Pinterest, where you can discover numerous recipes to warm your heart and home.

Protein Packed Butternut Squash Soup

The Bright Food

This protein packed butternut squash soup is a creamy and comforting dish, perfect for chilly days.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 10 minutes mins

Course dinner, Soup

Cuisine American

Servings 4 servings

Calories 300 kcal

Equipment

• Dutch oven
• immersion blender
• stand blender

Ingredients

  

• 1 cup full-fat small-curd cottage cheese
• 1 medium butternut squash (about 2 1/2 pounds) or 2 pounds pre-cut squash (or a mix of squash, carrots, and sweet potatoes)
• 2 tablespoons extra-virgin olive oil divided, plus more for serving
• 1 1/2 teaspoons kosher salt divided, plus more as needed
• 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 and let the cottage cheese reach room temperature.
• Cube the squash and place it in a Dutch oven with olive oil, salt, and pepper, then toss to coat.
• Insert the garlic into the squash, add thyme, drizzle with oil, cover, and roast until tender, about 45 to 55 minutes.
• Remove thyme and garlic from the roasted squash, squeezing the garlic into the pot.
• Blend the mixture with beans, cottage cheese, maple syrup, nutmeg, cayenne, and 3 cups of broth until smooth.
• Reheat the blended soup in the Dutch oven, adjusting seasoning as needed before serving.

Notes

This soup can be complemented with toasted pepitas and olive oil-drizzled bread for dipping. A simple arugula salad can also enhance the meal.

Keyword butternut squash, healthy, protein packed, vegetarian