Description
Indulge in the creamy delight of protein-packed butternut squash soup, a perfect dish for chilly evenings. This rich and velvety soup combines the natural sweetness of roasted butternut squash with protein-rich cottage cheese and white beans, delivering both nourishment and comfort in every spoonful. Whether you’re preparing a cozy weeknight dinner or hosting an elegant gathering, this versatile recipe will surely impress. With its aromatic blend of roasted garlic and fresh thyme, each bowl invites warmth and satisfaction, making it a go-to favorite for any season.
Ingredients
Scale
- 1 cup full-fat cottage cheese
- 1 medium butternut squash (about 2 1/2 pounds)
- 1 can white beans (15 ounces)
- 4 sprigs fresh thyme
- 1/2 bulb garlic
- 2 tablespoons pure maple syrup
- 32 ounces low-sodium vegetable broth
Instructions
- Preheat the oven to 425°F. Allow the cottage cheese to reach room temperature.
- Peel and cube the butternut squash; transfer to a Dutch oven with garlic and thyme. Drizzle with olive oil, salt, and pepper; toss to coat.
- Roast covered for about 45-55 minutes until tender.
- Once cool enough to handle, squeeze out the roasted garlic cloves into the pot. Add beans, cottage cheese, maple syrup, nutmeg, cayenne pepper, and broth; blend until smooth using an immersion blender or stand blender.
- Reheat gently on medium-low heat before serving in bowls garnished with toasted pepitas and thyme.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 225
- Sugar: 3g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 10mg