Protein Packed Butternut Squash Soup
This protein packed butternut squash soup is a creamy and comforting dish, perfect for chilly days.
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.