If you’re looking for a wholesome and creamy meal that’s both comforting and nutritious, this Cottage Cheese Butternut Squash Soup will become your new favorite. Made with roasted butternut squash, savory shallots, and protein-packed cottage cheese, this soup is smooth, velvety, and packed with flavor — a perfect way to warm up your family’s dinner table.
Why You’ll Love This Cottage Cheese Butternut Squash Soup
This soup is everything we love about cozy cooking — simple ingredients, creamy texture, and nourishing flavor. The secret? Using cottage cheese to create a rich, velvety base that adds protein without the heaviness of cream. Whether you’re meal-prepping for the week or serving a quick dinner on a chilly night, this bowl of sunshine brings warmth, balance, and comfort.
Highlights you’ll love:
- Packed with high-quality protein from cottage cheese
- Naturally sweet and savory from roasted butternut squash
- Creamy and rich — without heavy cream
- Quick to prepare and family-friendly
- Perfect for fall, winter, or any time you crave a wholesome soup
Ingredients for Cottage Cheese Butternut Squash Soup
Main Ingredients
- 1 medium butternut squash, peeled, seeded, and cubed (about 5 cups)
- 1 small shallot, roughly chopped
- 4 cloves garlic, peeled
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon ground cinnamon
- ¼ teaspoon nutmeg
- ½ teaspoon dried thyme
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- 1 tablespoon maple syrup or honey (optional for balance)
- 3–4 cups vegetable broth (or chicken broth for added depth)
- 1 cup cottage cheese (2% or 4% works best)
Ingredient Notes & Substitutions
- Cottage Cheese: This adds creaminess and protein. For a dairy-free option, use silken tofu or unsweetened coconut yogurt.
- Butternut Squash: Substitute with pumpkin or sweet potatoes if you prefer a different flavor.
- Broth: Vegetable broth keeps it vegetarian; chicken broth makes it heartier.
- Maple Syrup: Optional, but enhances the natural sweetness of the squash. You can skip it or replace it with a splash of apple juice.
- Spices: Cinnamon and nutmeg create warmth; feel free to adjust based on your taste.
Step-by-Step Instructions
Step 1 – Roast the Vegetables
Preheat your oven to 400°F (200°C). On a large baking sheet, toss cubed butternut squash, shallot, and garlic with olive oil, paprika, thyme, salt, and pepper. Roast for 20–25 minutes, flipping once, until the squash is golden and tender.
Step 2 – Blend to Perfection
Transfer the roasted squash mixture into a blender. Add broth, maple syrup, and cottage cheese. Blend until completely smooth and creamy. You may need to add more broth to reach your desired consistency.
Step 3 – Warm and Serve
Pour the blended soup into a pot and warm gently over medium heat for 5–10 minutes. Taste and adjust seasoning as needed. Serve warm, garnished with a swirl of Greek yogurt or fresh herbs if desired.
Pro Tips for Success
- Roast the garlic in its peel to keep it sweet and mellow.
- Use a high-speed blender for an extra-silky texture.
- Add broth gradually — it’s easier to thin than to thicken!
- Balance flavors with a splash of lemon juice or vinegar before serving.
- For a touch of crunch, top with roasted pumpkin seeds or croutons.
Flavor Variations
- Spicy Kick: Add a pinch of cayenne or red chili flakes before blending.
- Autumn Twist: Stir in a spoonful of apple butter for sweet depth.
- Thai-Inspired: Use coconut milk instead of broth and add a hint of curry paste.
- Cheesy Comfort: Blend in a little shredded cheddar for richer flavor.
- Herb Garden: Finish with chopped parsley or basil for freshness.
Serving Suggestions
Serve your Cottage Cheese Butternut Squash Soup with:
- Warm crusty bread or garlic toast
- A fresh green salad with lemon vinaigrette
- Grilled cheese sandwiches for kids’ lunch
- As a starter for Thanksgiving or holiday dinners
This soup pairs beautifully with roasted chicken or quinoa salad for a balanced meal.
Storage and Freezing Instructions
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Cool completely and freeze for up to 3 months. Reheat slowly over low heat.
- Reblend after thawing if texture separates — it’ll return to silky smoothness.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 215 kcal |
| Protein | 16 g |
| Carbohydrates | 22 g |
| Fat | 7 g |
| Fiber | 5 g |
| Sodium | 590 mg |
(Values are approximate and may vary based on ingredients.)
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Cottage Cheese Butternut Squash Soup: Easy Protein-Rich Comfort
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy and protein-packed butternut squash soup made with cottage cheese for a comforting, nutritious meal.
Ingredients
1 medium butternut squash, peeled and cubed
1 small shallot, chopped
4 cloves garlic
1 tbsp olive oil
1 tsp paprika
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp dried thyme
Salt and pepper to taste
1 tbsp maple syrup
3–4 cups vegetable or chicken broth
1 cup cottage cheese
Instructions
1. Preheat oven to 400°F (200°C).
2. Toss cubed squash, shallot, and garlic with olive oil and seasonings.
3. Roast for 20–25 minutes until tender.
4. Transfer to a blender with broth, maple syrup, and cottage cheese.
5. Blend until smooth and creamy.
6. Warm gently before serving and adjust seasoning.
Notes
Substitute cottage cheese with silken tofu for vegan option.
Add more broth for thinner soup or extra cottage cheese for thicker texture.
Top with pumpkin seeds, Greek yogurt, or herbs for garnish.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 215
- Sugar: 8g
- Sodium: 590mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 10mg
FAQ About Cottage Cheese Butternut Squash Soup
What makes this soup high in protein?
The cottage cheese is the star — it adds rich creaminess while packing over 10g of protein per cup, turning this simple soup into a balanced, satisfying meal.
Can I make this soup vegan?
Absolutely! Swap the cottage cheese for silken tofu or a plant-based yogurt alternative. Use vegetable broth and skip the honey or replace it with maple syrup.
How do I make it thicker or thinner?
For thicker soup, use less broth or blend in an extra scoop of cottage cheese. For thinner soup, add more broth or a splash of milk during reheating.
Can I prepare it in advance?
Yes! This soup reheats beautifully. In fact, it tastes even better the next day as the flavors meld together.
What toppings go well with it?
Try toasted seeds, crispy chickpeas, a drizzle of olive oil, or a dollop of Greek yogurt for added texture and flavor.
Final Thoughts
This Cottage Cheese Butternut Squash Soup brings together the heartiness of a classic fall soup with the nutritional benefits of high-protein cottage cheese. It’s comforting, family-approved, and easy to make even on busy weeknights. Each spoonful feels like a cozy hug — warm, nourishing, and made with love.
Serve it once, and you’ll find it quickly becoming a seasonal favorite in your home.
