Description
A warm and cozy butternut squash soup enriched with protein-rich cottage cheese and white beans, perfect for chilly evenings.
Ingredients
Scale
- 1 medium butternut squash, peeled and cubed
- 1 cup full-fat small-curd cottage cheese
- 1 can white beans, drained and rinsed
- 1 head garlic, halved
- 2 tablespoons maple syrup
- 3 cups vegetable broth
- Olive oil
- Kosher salt and freshly-ground black pepper to taste
- Fresh thyme sprigs
- 1/4 teaspoon nutmeg
- 1/4 teaspoon cayenne pepper (optional)
Instructions
- Preheat oven to 425°F (220°C).
- In a large Dutch oven, toss the butternut squash cubes with olive oil, salt, and pepper. Add garlic and thyme.
- Cover and roast for 45 to 55 minutes until tender.
- Remove thyme sprigs and squeeze roasted garlic into the pot.
- Add white beans, cottage cheese, maple syrup, nutmeg, cayenne, and vegetable broth. Use an immersion blender to blend until smooth.
- Alternatively, transfer soup to a stand blender and blend until desired consistency.
- Return soup to medium-low heat to warm and meld flavors.
- Adjust seasoning with salt and pepper. If too thick, add more broth to reach desired consistency.
- Serve hot, garnished with toasted pepitas, fresh thyme leaves, and a drizzle of olive oil.
Notes
For added freshness, stir in fresh thyme leaves just before serving. This soup pairs well with crusty bread.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Soup
- Method: Roasting and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 8g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 20mg
Keywords: butternut squash, soup, cozy meal, vegetarian, comfort food, healthy
