Cozy Up with a Bowl of Butternut Squash Soup

Imagine walking into a kitchen that smells like sweet roasted squash mingling with garlic and fresh herbs. Pure bliss, right? This Protein-Packed Butternut Squash Soup is not just any soup; it’s creamy, comforting, and loaded with good-for-you ingredients. Plus, it comes together in just one pot, so cleanup is a breeze. Perfect for those chilly nights when you want something cozy without the fuss!

Why Make This Recipe?

One-Pan Wonder: Who doesn’t love a recipe that saves you from a mountain of dishes? This soup gives you that satisfaction with minimal effort.
Family-Friendly: It’s creamy and packed with flavor, making it a hit with kids and picky eaters. Trust me, they won’t even know it’s healthy!
Affordable and Versatile: With simple ingredients, you won’t break the bank. Plus, you can easily tweak it based on what’s in your pantry.

Ingredients

You don’t need fancy stuff — just these basics!

1 cup full-fat small-curd cottage cheese (I always use Good Culture)
1 medium butternut squash (about 2 1/2 pounds) or 2 pounds pre-cut squash (alternatively, use 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 (4 cups), divided
Toasted pepitas, for serving
Crusty bread, for serving

Directions

Let’s get cooking! Follow these simple steps:

Preheat the oven to 425°F. Set that cottage cheese aside to warm up a bit.
Peel and seed the butternut squash (and/or other root veggies) and cut them into 1-inch cubes. Transfer them to a large Dutch oven.
Drizzle with 1 tablespoon of olive oil, sprinkle with 1 teaspoon of salt and a few grinds of pepper, and toss to coat.
Nestle the garlic half right into the squash, then scatter the thyme sprigs on top. Drizzle with another tablespoon of oil.
Roast, covered, until the squash is very tender, about 45 to 55 minutes.
Remove from the oven and discard the thyme sprigs. Once cool enough to handle, squeeze the roasted garlic into the pot.
If using an immersion blender, add the white beans, cottage cheese, maple syrup, and spices. Pour in 3 cups of broth, then blend until smooth, adding more broth if necessary.
If using a stand blender, transfer the whole mixture to the blender, blend, and pour back into the Dutch oven.
Reheat the soup over medium-low heat. Taste and adjust seasoning, then ladle into bowls.
Top with toasted pepitas, fresh thyme leaves, and a drizzle of oil. Serve with crusty bread for dipping.

How to Make Protein-Packed Butternut Squash Soup (Overview)

Making this soup is a delightful process! Start by roasting your veggies to create deep, rich flavors. Then, simply blend everything together until silky smooth. Don’t skip roasting that garlic—it really amps up the flavor. Once your soup is warming up, get ready to enjoy the aroma wafting through your kitchen. It’s like a hug in a bowl—trust me, you’ll want seconds!

How to Serve Protein-Packed Butternut Squash Soup

Serve your creamy soup with a sprinkle of toasted pepitas for that satisfying crunch. It contrasts beautifully with the silky soup and adds a splash of color. And let’s be real: crusty bread is your best friend here, perfect for dipping and soaking up every last drop. The aroma of garlic and thyme will fill the room, making it hard for anyone to resist!

How to Store Protein-Packed Butternut Squash Soup

This soup does wonders in the fridge or freezer! It lasts about 5 days in the fridge and up to 3 months in the freezer. Just make sure to let it cool completely before storing. For reheating, simply warm it gently on the stove, adding a splash of broth if it’s too thick. Meal prep just got a whole lot easier!

Tips to Make Protein-Packed Butternut Squash Soup

Swap It Up: Feel free to mix different root veggies for unique flavors. Carrots or sweet potatoes can be fun additions!
Timing Is Key: Make sure the squash is super tender before blending; it means better texture and flavor.
Cottage Cheese Magic: Using full-fat cottage cheese gives it the creaminess you love without heavy cream—seriously, you can’t tell the difference!

Variation

Want to jazz it up? Add a hint of curry powder for an exotic twist, or toss in some roasted red peppers for a pop of flavor and color. Want it vegan? Simply swap the cottage cheese for almond or cashew cream, and you’re golden!

FAQs

Can I use a different type of squash?
Absolutely! Acorn or kabocha squash works well too—just adjust the cooking time based on size.

How can I make this soup thicker?
Blend in extra white beans or reduce the broth a bit more to thicken it.

Can I freeze it?
Yes, just let it cool and store in airtight containers. It’s perfect for meal prepping!

📌 Pin this recipe for your next cozy dinner night!