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.
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.