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–+ servings

Protein-Packed Butternut Squash Soup

A comforting and creamy butternut squash soup that's packed with protein from cottage cheese and white beans, perfect for colder months.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Serving Size 6 servings

Ingredients

Main Ingredients

  • 1 cup full-fat small-curd cottage cheese Use Good Culture brand if available
  • 1 medium butternut squash (about 2 1/2 pounds) Can substitute with 2 pounds pre-cut squash or a mix of squash, carrots, and sweet potatoes
  • 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
  • 1 (15-ounce) can white beans, drained and rinsed
  • 2 tablespoons pure maple syrup
  • 1/4 teaspoon ground nutmeg
  • Pinch cayenne pepper
  • 1 (32-ounce) box low-sodium vegetable broth, divided 4 cups
  • Toasted pepitas, for serving
  • Crusty bread, for serving

Instructions

Preparation

  • Heat the oven to 425°F. Place the cottage cheese on the counter to come to room temperature.
  • Peel and seed the squash and cut into 1-inch cubes. Transfer to a large Dutch oven.
  • Drizzle with 1 tablespoon of the oil, season with 1 teaspoon of salt and several grinds of pepper, and toss to coat.
  • Nestle the garlic half into the center of the squash and scatter the thyme sprigs on top. Drizzle with the remaining oil.

Roasting

  • Roast, covered, until the squash is very tender, about 45 to 55 minutes.
  • Remove the pot from the oven; discard thyme sprigs. When cool enough to handle, remove the roasted garlic bulb and squeeze the cloves into the pot.

Blending

  • If using an immersion blender: Add the beans, cottage cheese, maple syrup, nutmeg, and cayenne. Pour in 3 cups of broth. Blend until smooth, adding more broth as needed.
  • If using a stand blender: Transfer squash and garlic to the blender. Add beans, cottage cheese, maple syrup, nutmeg, and cayenne. Pour in 3 cups of broth. Blend until smooth, adding more broth as needed.

Finishing

  • Place the Dutch oven over medium-low heat to re-warm the soup. Taste and season with salt and pepper as needed.
  • Ladle into bowls and garnish with toasted pepitas, fresh thyme leaves, and a drizzle of oil. Serve with crusty bread.

Notes

For added creaminess, blend in more cottage cheese or a splash of cream if desired. Ensure that the squash is very tender before blending for the smoothest texture. Adjust seasoning to taste and experiment with different garnishes like croutons or fresh herbs.