Description
A warm and nourishing soup made with roasted butternut squash, creamy cottage cheese, and hearty white beans, perfect for a cozy meal.
Ingredients
Scale
- 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 (220°C).
- Allow cottage cheese to come to room temperature.
- Peel and seed the butternut squash; cut into 1-inch cubes.
- Drizzle squash with 1 tablespoon olive oil, 1 teaspoon kosher salt, and black pepper; toss to coat.
- Add garlic and thyme sprigs to the squash, drizzle with remaining olive oil.
- Cover and roast in the oven for 45 to 55 minutes, until tender.
- Allow to cool slightly; squeeze roasted garlic into the pot.
- Blend the mixture with white beans, cottage cheese, maple syrup, nutmeg, cayenne, and 3 cups of broth until smooth.
- Reheat the soup on medium-low heat, adjusting seasoning as needed.
- Serve garnished with toasted pepitas and thyme, with crusty bread on the side.
Notes
Adjust thickness and spices as desired. Can be made with frozen squash or other root vegetables.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg
Keywords: butternut squash, soup, vegetarian, healthy, comfort food