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