Description
A cozy, protein-packed butternut squash soup perfect for fall, combining roasted butternut squash, creamy cottage cheese, white beans, and warming spices into a smooth, hearty one-pot meal.
Ingredients
Main Ingredients
- 1 cup full-fat small-curd cottage cheese (I always use Good Culture)
- 1 medium butternut squash (about 2 1/2 pounds) or 2 pounds pre-cut squash (alternatively, use a mix of squash, carrots, and sweet potatoes)
- 1 (15-ounce) can white beans, drained and rinsed
- 1 (32-ounce) box low-sodium vegetable broth (4 cups), divided
Seasonings and Flavorings
- 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
- 2 tablespoons pure maple syrup
- 1/4 teaspoon ground nutmeg
- Pinch cayenne pepper
For Serving
- Toasted pepitas
- Crusty bread
Instructions
- Prepare for Roasting: Preheat the oven to 425°F (220°C). Allow the cottage cheese to come to room temperature by placing it on the counter.
- Cut and Season Vegetables: Peel and seed the butternut squash (or your choice of root vegetables) and cut into 1-inch cubes. Place them into a large Dutch oven. Drizzle with 1 tablespoon of olive oil, season with 1 teaspoon kosher salt and several grinds of black pepper, then toss to evenly coat.
- Add Garlic and Thyme: Nestle the bottom half of the garlic bulb into the center of the squash, ensuring it touches the bottom of the pot. Scatter the fresh thyme sprigs on top and drizzle with the remaining 1 tablespoon olive oil.
- Roast the Vegetables: Cover the Dutch oven and roast in the preheated oven for 45 to 55 minutes, or until the squash is very tender.
- Prepare for Blending: Remove the pot from the oven and discard thyme sprigs. When cool enough to handle, extract the roasted garlic cloves by squeezing them out of the bulb into the pot.
- Blend the Soup: If using an immersion blender, add the white beans, cottage cheese, maple syrup, nutmeg, cayenne pepper, and 3 cups of vegetable broth directly into the pot. Blend until smooth, adding more broth as needed to reach your desired consistency. If using a stand blender, transfer the squash and garlic to the blender, add the beans, cottage cheese, maple syrup, nutmeg, cayenne, and 3 cups of broth and blend until smooth, adding more broth if needed.
- Reheat and Season: Place the Dutch oven over medium-low heat to warm the soup through. Taste and adjust seasoning with additional salt and pepper as desired.
- Serve: Ladle the soup into bowls and garnish with toasted pepitas, fresh thyme leaves, and a drizzle of olive oil. Serve with crusty bread on the side for a satisfying meal.
Notes
- You can substitute butternut squash with other root vegetables like carrots and sweet potatoes for a different flavor profile.
- Allowing the cottage cheese to come to room temperature helps it blend more smoothly into the soup.
- Adjust the consistency by adding more or less broth depending on your preference.
- For a vegan version, substitute cottage cheese with a plant-based alternative, though protein content will change.
- To save time, use pre-cut butternut squash found in grocery stores.
- Roasting the garlic adds a mellow, sweet flavor that’s key to the soup’s depth.
