Description
A creamy, nourishing butternut squash soup packed with protein and flavor, perfect for crisp autumn days.
Ingredients
Scale
- 1 cup full-fat small-curd cottage cheese
- 1 medium butternut squash (about 2 1/2 pounds) or 2 pounds pre-cut squash
- 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
- Heat the oven to 425°F. Place the cottage cheese on the counter to come to room temperature.
- Peel and seed the squash and cut into 1-inch cubes. Transfer to a large Dutch oven. Drizzle with 1 tablespoon of oil, season with 1 teaspoon of salt and pepper, and toss to coat.
- Nestle the garlic half into the center of the squash. Scatter the thyme sprigs on top and drizzle with the remaining oil. Roast, covered, until the squash is very tender, about 45 to 55 minutes.
- Remove from the oven; discard thyme sprigs. When cool, remove the roasted garlic bulb and squeeze the cloves into the pot.
- If using an immersion blender: Add the beans, cottage cheese, maple syrup, nutmeg, and cayenne. Pour in 3 cups of broth and blend until smooth, adding more broth as needed.
- If using a stand blender: Transfer the mixture into the blender, blend until smooth, adding more broth to reach desired consistency.
- Place the Dutch oven over medium-low heat to re-warm the soup. Taste and season with salt and pepper as needed.
- Ladle into bowls and garnish with toasted pepitas, fresh thyme leaves, and a drizzle of oil. Serve with crusty bread.
Notes
For a creamier texture, add more cottage cheese or blend longer. Try different herbs for flavor variation.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 30mg