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Protein-Packed Butternut Squash Soup

protein-packed butternut squash soup
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Warm up your chilly evenings with a comforting bowl of protein-packed butternut squash soup. This rich and creamy dish is not only delicious but also incredibly easy to make, perfect for busy weeknights or cozy family gatherings. The combination of roasted butternut squash, garlic, and spices creates a mouthwatering flavor that will have everyone asking for seconds. Plus, it’s a fantastic way to sneak in some nutritious ingredients without compromising on taste. Make it ahead of time and enjoy throughout the week, ensuring you have a wholesome meal ready whenever hunger strikes!

Ingredients

Scale
  • 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
  • 1 bulb garlic
  • 1 (15-ounce) can white beans, drained and rinsed
  • 4 sprigs fresh thyme
  • 1 (32-ounce) box low-sodium vegetable broth, divided
  • 2 tablespoons pure maple syrup
  • 1/4 teaspoon ground nutmeg
  • Pinch cayenne pepper
  • Kosher salt, to taste
  • Freshly-ground black pepper, to taste
  • Toasted pepitas for serving
  • Crusty bread for serving

Instructions

  1. Preheat oven to 425°F.
  2. Peel and seed the butternut squash, cutting it into 1-inch cubes. Place in a large Dutch oven; drizzle with olive oil, salt, and pepper.
  3. Nestle the garlic in the center with thyme sprigs on top. Cover and roast for about 45 to 55 minutes until tender.
  4. Remove from oven, squeeze out roasted garlic cloves, and add white beans, cottage cheese, maple syrup, nutmeg, cayenne pepper, and 3 cups of vegetable broth to the pot. Blend until smooth.
  5. Warm soup over medium-low heat before serving. Adjust seasoning as needed.

Nutrition

Find it online: https://sophiatasty.com/protein-packed-butternut-squash-soup/