Description
A delicious and healthy butternut squash soup packed with protein from cottage cheese and white beans, perfect for a cozy meal.
Ingredients
- 1 cup full-fat small-curd cottage cheese
- 1 medium butternut squash (about 2 1/2 pounds) or 2 pounds pre-cut squash
- 2 tablespoons extra-virgin olive oil, divided
- 1 1/2 teaspoons kosher salt, divided
- 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 (4 cups), divided
- Toasted pepitas, for serving
- Crusty bread, for serving
Instructions
- Heat the oven to 425°F. Let the cottage cheese sit on the counter to come to room temperature.
- Peel and seed the squash (and/or other root veggies) and cut them into 1-inch cubes. Put them in a large Dutch oven. Drizzle with 1 tablespoon of oil, season with 1 teaspoon of salt and a few grinds of pepper, and toss to coat.
- Nestle the garlic in the center of the squash, making sure it touches the pot’s bottom. Scatter the thyme sprigs on top and drizzle with the remaining tablespoon of oil. Roast, covered, until the squash is very tender, about 45 to 55 minutes.
- Once cooked, remove the pot from the oven and discard the thyme sprigs. When cool enough to handle, squeeze the roasted garlic cloves into the pot.
- For 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 if needed to reach your desired consistency.
- For a stand blender: Transfer the squash and garlic to the blender. Add the beans, cottage cheese, maple syrup, nutmeg, and cayenne. Pour in 3 cups of broth. Blend until smooth, adding more broth if needed.
- Heat the Dutch oven over medium-low heat to warm the soup. Taste and adjust seasoning with salt and pepper as needed.
- Ladle into bowls and garnish with toasted pepitas, fresh thyme, and a drizzle of oil. Serve with crusty bread.
Notes
Make sure to roast the squash until it’s very tender for a smoother texture. Adjust the thickness of the soup by adding more or less broth.