Description
This creamy butternut squash soup combines the sweet, nutty flavor of roasted squash with bone broth and cottage cheese for a protein-packed comfort food. Perfect for chilly days, this soup offers nutrition and warmth in every spoonful.
Ingredients
Scale
- 1 large butternut squash (approx. 3–3.5 lbs), halved and deseeded
- 1/2 tablespoon olive oil
- 3 garlic cloves, peeled
- 1 shallot, peeled
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon dried thyme, divided
- 1 teaspoon rubbed sage, divided
- 4 cups bone broth
- 3/4 cup small curd cottage cheese
- 1/8 teaspoon cumin
- 1/4 teaspoon nutmeg
- 1 tablespoon honey
Instructions
- Prepare and Roast the Squash
- Preheat your oven to 400°F and line a cookie sheet with aluminum foil. Brush the cut sides of the butternut squash with olive oil and season with a pinch of salt, pepper, 1/2 teaspoon thyme, and 1/2 teaspoon sage. Place the squash cut-side down on the prepared sheet, then add the garlic cloves and shallot, drizzling them with a bit of olive oil. Roast everything for 40-45 minutes until the squash is fork-tender. Allow to cool slightly before handling.
- Create the Soup Base
- In a large soup pot, combine the bone broth, cumin, nutmeg, remaining salt, pepper, thyme, sage, and honey. Stir thoroughly to ensure the spices are evenly distributed throughout the broth, creating a flavorful foundation for your soup.
- Incorporate Roasted Ingredients
- Once the squash has cooled enough to handle, scoop the flesh from the skin and add it to the soup pot along with the roasted garlic and shallot. Bring the mixture to a gentle simmer and cook for about 10 minutes, allowing the flavors to meld together beautifully.
- Blend Until Smooth
- Remove the pot from heat and add the cottage cheese for protein and creaminess. Use an immersion blender to puree the soup directly in the pot until completely smooth, or carefully transfer the mixture to a standard blender in batches. Blend until you achieve a silky, velvety consistency with no lumps remaining.
- Serve and Enjoy
- Ladle the hot soup into bowls and serve immediately. For an extra touch, you may garnish with a swirl of cream, toasted pumpkin seeds, or fresh herbs if desired. This soup makes a satisfying light meal or starter that’s as nutritious as it is delicious.
Notes
- For extra flavor, you can add a pinch of cinnamon or a dash of maple syrup instead of honey.
- The soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- Using bone broth significantly increases the protein content compared to regular vegetable or chicken broth.
- For a dairy-free version, substitute the cottage cheese with coconut cream or silken tofu.
- Consider topping with roasted pumpkin seeds for extra protein and a pleasant crunch.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main-course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 157
- Sugar: 7g
- Sodium: 640mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 5mg