Butternut Squash Soup
This creamy, protein-packed butternut squash soup is a rich, smooth, and slightly sweet dish, perfect for cozy evenings with family.
Ingredients
Main Ingredients
- 1 cup full-fat small-curd cottage cheese Let it come to room temperature before use.
- 1 medium butternut squash (about 2½ pounds, or use 2 pounds pre-cut) Peel and seed before cutting.
- 2 tablespoons extra-virgin olive oil, divided Plus extra for serving.
- 1½ teaspoons kosher salt, divided More as needed for seasoning.
- 1 pinch freshly-ground black pepper Adjust according to taste.
- ½ bulb garlic (bottom half only) Roast with squash.
- 4 sprigs fresh thyme Plus leaves for garnish.
- 1 can (15-ounce) white beans, drained and rinsed
- 2 tablespoons pure maple syrup
- ¼ teaspoon ground nutmeg
- 1 pinch cayenne pepper Add more for heat as desired.
- 4 cups low-sodium vegetable broth, divided Use more for desired consistency.
- to taste toasted pepitas, for serving
- as needed crusty bread, for serving
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Peel and seed the butternut squash, then cut it into 1-inch cubes.
- Transfer the squash to a Dutch oven, drizzle with 1 tablespoon of oil, and season with 1 teaspoon of salt and pepper. Toss to coat.
- Nestle the garlic half cut-side down in the center of the squash, ensuring it touches the bottom of the pot.
- Scatter thyme sprigs on top and drizzle with the remaining oil. Cover and roast for 45-55 minutes until the squash is very tender.
Blending
- Remove from the oven and discard the thyme sprigs. When cool enough to handle, squeeze the roasted garlic cloves directly into the pot.
- Add the beans, cottage cheese, maple syrup, nutmeg, and cayenne. Pour in 3 cups of broth.
- Blend with an immersion blender until smooth, adding more broth as needed for desired consistency.
Cooking
- Place the Dutch oven over medium-low heat to warm the soup. Taste and season with salt and pepper.
- Serve garnished with toasted pepitas, fresh thyme, and a drizzle of olive oil alongside crusty bread.
Notes
Timing: Roasting the squash gives great flavor; don’t skip this step. You can add more broth if the soup is too thick for your liking. Make sure cottage cheese is at room temperature for smooth blending. Feel free to add extra thyme if you love its flavor. Drizzle some olive oil on top for a lovely finish.