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Protein-Packed Butternut Squash Soup

This creamy, comforting butternut squash soup is loaded with good-for-you ingredients and comes together in just one pot—perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup full-fat small-curd cottage cheese Use Good Culture for the best results
  • 1 medium butternut squash (about 2 1/2 pounds) Or 2 pounds pre-cut squash
  • 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

Method
 

Preparation
  1. Preheat the oven to 425°F. Set cottage cheese aside to warm up.
  2. Peel and seed the butternut squash (and/or other root veggies) and cut into 1-inch cubes.
  3. Transfer to a large Dutch oven.
  4. Drizzle with 1 tablespoon of olive oil, sprinkle with 1 teaspoon of salt and pepper, and toss to coat.
  5. Nestle the garlic half into the squash, then scatter the thyme sprigs on top. Drizzle with another tablespoon of oil.
  6. Roast, covered, until the squash is very tender, about 45 to 55 minutes.
  7. Remove from the oven and discard the thyme sprigs. Squeeze the roasted garlic into the pot.
Blending
  1. 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.
  2. If using a stand blender, transfer the mixture to the blender, blend, and pour back into the Dutch oven.
Finishing
  1. Reheat the soup over medium-low heat. Taste and adjust seasoning.
  2. Ladle into bowls, top with toasted pepitas, thyme leaves, and drizzle with oil.
  3. Serve with crusty bread for dipping.

Notes

This soup lasts about 5 days in the fridge and up to 3 months in the freezer. Reheat gently on the stove, adding broth if too thick.