Butternut squash soup is a fall favorite that’s creamy, comforting, and packed with nutrients. Adding protein in the form of cottage cheese not only enhances the flavor but also elevates the soup to a complete meal. This recipe combines the natural sweetness of butternut squash with savory spices and added protein, making it a healthy choice for any day of the week.

Why Make This Recipe

This butternut squash soup is not only delicious but also incredibly easy to make. The combination of fresh vegetables, aromatic spices, and creamy cottage cheese makes for a hearty dish that’s perfect for lunch, dinner, or as an appetizer for gatherings. It’s vegan-friendly as well if you opt for vegetable broth and can be made ahead of time, making meal prepping a breeze. Plus, the added protein from cottage cheese will keep you full longer, making it an excellent option for those looking for healthy, nourishing recipes.

How to Make Butternut Squash Soup

Making this delightful soup is simple and straightforward. Here’s how you can whip up a batch in just a few easy steps.

Ingredients:

1 medium yellow onion (diced)
2 medium celery stalks (chopped)
6 garlic cloves (minced)
4 cups low-sodium broth (vegetable or chicken) (divided)
6 cups peeled and cubed butternut squash (about 1 ½ lbs)
½ cup apple cider (or apple juice)
1 tsp salt
1 tsp smoked paprika
¼ tsp black pepper
1 cup full-fat cottage cheese

Directions:

Add the diced onion, celery, garlic, and ½ cup broth to a Dutch oven or large pot and heat over medium to simmer. Once simmering, cover and cook for 10 minutes.
After 10 minutes, add the remaining broth, butternut squash, apple cider, salt, smoked paprika, and pepper to the pot and stir to combine. Heat to a simmer, then simmer for 25 minutes uncovered, stirring occasionally.
After 25 minutes, remove from heat and add the cottage cheese. Use an immersion blender to blend the soup until smooth, or carefully transfer to a high-speed blender and blend.
Serve garnished with fresh herbs, coconut milk, and/or pepitas!

How to Serve Butternut Squash Soup

This butternut squash soup is delicious on its own, but you can elevate it even further by serving it with a side of crusty bread or a fresh salad. Drizzle with a bit of coconut milk for added creaminess or sprinkle with pepitas for a delightful crunch. Fresh herbs like parsley or cilantro can also offer a refreshing touch to each bowl.

How to Store Butternut Squash Soup

This soup is great for meal prep! Once cooled, transfer it to airtight containers and store it in the refrigerator for up to 5 days. If you’d like to keep it longer, you can freeze the soup in freezer-safe containers for up to 3 months. Just remember to leave a bit of space at the top of the container as the soup will expand when frozen.

Tips to Make Butternut Squash Soup

Choose the Right Squash: Look for a firm, heavy butternut squash with smooth skin and no blemishes for the best flavor and texture.
Adjust Seasoning: Feel free to adjust the spices and seasoning to match your personal preference, adding nutmeg or cinnamon for a warmer flavor.
Texture: If you prefer a chunkier soup, reserve a portion of the cubed butternut squash before blending and stir it back in after blending.

Variation

For a vegan version, substitute the cottage cheese with a dairy-free alternative, like cashew cream or silken tofu. You could also add in other vegetables like carrots or sweet potatoes for added flavor and variety.

FAQs

Can I use frozen butternut squash for this recipe?
Yes! If you choose to use frozen butternut squash, you can skip the peeling and cubing step, and simply add it directly to the pot. Just ensure to adjust the cooking time, as frozen vegetables may cook faster.

Can I make this soup in a slow cooker?
Absolutely! You can combine all the ingredients (except for the cottage cheese) and cook on low for 6-8 hours or on high for 3-4 hours. When finished, blend in the cottage cheese before serving.

What can I serve with butternut squash soup?
This soup pairs wonderfully with grilled cheese sandwiches, salads, or even a light appetizer platter. For a heartier meal, consider serving it with quinoa or roasted chicken on the side.

Butternut Squash Soup

A creamy and comforting butternut squash soup enhanced with cottage cheese for added protein, making it a delicious and nutritious meal option.

Prep Time 15

Cook Time 35

Total Time 50

Serving Size servings

Ingredients

Vegetable Base

1 medium yellow onion, diced Provides flavor as the base of the soup.
2 medium celery stalks, chopped Adds crunch and aroma.
6 cloves garlic, minced Adds depth of flavor.
4 cups low-sodium broth (vegetable or chicken) Use vegetable broth for a vegan option.

Main Ingredients

6 cups peeled and cubed butternut squash (about 1 ½ lbs) The star ingredient of the soup.
½ cup apple cider (or apple juice) Adds sweetness and acidity.
1 tsp salt Adjust to taste.
1 tsp smoked paprika Brings a smoky flavor.
¼ tsp black pepper Enhances the flavor.
1 cup full-fat cottage cheese Provides creaminess and protein.

Instructions

Cooking the Base

Add the diced onion, celery, garlic, and ½ cup broth to a Dutch oven or large pot and heat over medium to simmer. Once simmering, cover and cook for 10 minutes.

Simmering the Soup

After 10 minutes, add the remaining broth, butternut squash, apple cider, salt, smoked paprika, and pepper to the pot and stir to combine. Heat to a simmer, then simmer for 25 minutes uncovered, stirring occasionally.

Blending

After 25 minutes, remove from heat and add the cottage cheese. Use an immersion blender to blend the soup until smooth, or carefully transfer to a high-speed blender and blend.

Serving

Serve garnished with fresh herbs, coconut milk, and/or pepitas!

Notes

For a chunkier version, reserve a portion of the cubed butternut squash before blending and stir it back in after blending. This soup can be made ahead of time and stored for up to 5 days in the refrigerator or frozen for up to 3 months.