This Cottage Cheese Butternut Squash Soup is thick, creamy, and full of roasted butternut squash, sweet red peppers, onions, and garlic. I blend everything with cottage cheese and chicken bone broth for a creamy soup without heavy cream, and I love how the roasted vegetables give it so much flavor.
Once the weather gets colder, I start craving homemade soups almost every day! And since I’ve been using cottage cheese in so many recipes lately, I thought, why not try it in butternut squash soup too?
- Why You’ll Love This Cottage Cheese Butternut Squash Soup
- Ingredients You’ll Need
- How to Make Cottage Cheese Butternut Squash Soup
- My Tips for the Best Butternut Squash Soup
- What to Serve with Butternut Squash Soup
- FAQ
- How to Store Cottage Cheese Butternut Squash Soup
- More Creamy Soup Recipes You’ll Love
- Cottage Cheese Butternut Squash Soup
I already have a Creamy Roasted Butternut Squash Soup on the blog that uses coconut milk. But after making my High-Protein Tomato Soup with Cottage Cheese, I was curious whether cottage cheese would work here, too.
Well, it does! The cottage cheese blends right in, and I honestly don’t notice its flavor once everything is mixed with the roasted vegetables. I also switched to chicken bone broth for extra protein, making this soup a little more filling.
I like mine quite thick, with toasted pumpkin seeds, fresh herbs, and a little olive oil on top. And if I have some bread around for dipping, even better!
Why You’ll Love This Cottage Cheese Butternut Squash Soup
- Roasting makes all the difference. The squash gets sweeter, the peppers and onions develop those lovely golden edges, and the garlic turns soft and mellow. It’s worth turning on the oven for!
- Creamy without heavy cream. Cottage cheese blends into the roasted vegetables, giving the soup a smooth, rich texture without making it taste overly cheesy.
- Extra protein in every bowl. I use cottage cheese and chicken bone broth instead of regular vegetable broth. My bone broth has 10g of protein per cup, which makes a big difference.
- Make it as thick as you like. I prefer a thick soup, almost like a puree, but you can add more broth if you like a thinner consistency.
Ingredients You’ll Need
Here’s everything you’ll need to make this creamy roasted butternut squash soup. The exact amounts are in the recipe card below.
For the Soup
- Butternut Squash: Look for a medium squash that feels heavy for its size and has firm skin. Try to cut it into similar-sized cubes so everything roasts evenly. If cutting squash isn’t your favorite job, you can buy it already peeled and cubed.
- Cottage Cheese: I prefer full-fat because it gives the soup a richer texture, but 2% is another option. Don’t worry about the curds! They’ll disappear once blended with the broth and roasted vegetables.
- Chicken Bone Broth: I use a chicken bone broth with 10g of protein per cup. It adds extra protein without changing the soup’s flavor too much. Check your label, though, because some brands contain considerably less protein. I also recommend low-sodium or unsalted broth so you can control the seasoning.
- Red Bell Pepper: Adds a little extra sweetness and flavor once roasted.
- Red Onions: I love how sweet they get in the oven. Yellow onions will work too.
- Garlic: We’re using a whole head! Don’t worry, roasting makes the garlic soft, sweet, and much milder.
- Olive Oil: Helps the vegetables roast and get those delicious golden edges.
- Salt and Black Pepper: Start with the amounts listed, then adjust after blending.
- Smoked Paprika: Adds a little smoky flavor that goes really well with the squash.
- Thyme: I used dried thyme, but fresh works too.
- Tomato Paste: Adds a little extra flavor and balances the sweetness of the squash.
- Lemon Juice or Apple Cider Vinegar: This is optional, but I like adding a tiny splash at the end if the soup tastes a little too sweet from the roasted squash. It helps balance everything without making the soup taste sour.
Optional Toppings
I like keeping things simple, but you can add:
- Toasted pumpkin seeds
- Fresh parsley or thyme
- A drizzle of olive oil or chili oil
- Crunchy croutons
How to Make Cottage Cheese Butternut Squash Soup
Peeling and chopping the squash is probably the part that takes the most effort. After that, the oven does most of the work! I roast the vegetables, then blend everything with cottage cheese and bone broth. Here are a few things I pay attention to along the way.
Step 1: Preheat the Oven
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Step 2: Chop the Vegetables
Peel the butternut squash, remove the seeds, and cut it into roughly 1-inch cubes.
Chop the red bell pepper and onions into similar-sized pieces.
Slice a little off the top of the whole garlic head to expose the cloves, leaving the skin on.
Step 3: Season the Vegetables
Spread the cubed butternut squash, bell pepper, and onions directly onto the prepared baking sheet.
Drizzle with 2 tablespoons of olive oil, then sprinkle with salt, black pepper, smoked paprika, and thyme. Toss everything until evenly coated.
Place the whole garlic head alongside the vegetables, with the exposed cloves facing up, and drizzle the remaining 1 tablespoon of olive oil over the garlic.
Step 4: Roast the Vegetables
Roast for 25–35 minutes, stirring the chopped vegetables halfway through, until the squash is easily pierced with a fork and the peppers and onions have a few golden-brown edges.
I roast everything together on one large baking sheet, which makes cleanup easier. Stir the vegetables halfway through so they cook evenly, and don’t worry if every piece doesn’t get perfectly browned.
Check the garlic, too. The cloves should be soft enough to squeeze right out of their skins. If they’re still firm, give the garlic a little more time.
Step 5: Let the Vegetables Cool
Let the roasted vegetables cool enough to handle, then gently squeeze the roasted garlic cloves out of their skins.
Let everything cool to a safe blending temperature before transferring to the blender.
Step 6: Add Everything to the Blender
Transfer the roasted butternut squash, peppers, onions, and garlic to a large blender.
Add the cottage cheese, chicken bone broth, and tomato paste.
That’s it! Everything goes into the blender together. No need to blend the cottage cheese separately.
Step 7: Blend Until Smooth
Blend until the soup is completely smooth and creamy, with no visible cottage cheese curds or pieces of vegetables.
I like mine really smooth, so I let the blender run until everything is well combined.
Step 8: Taste and Serve
If the soup is too thick, add up to 1 more cup of broth, a little at a time, until you get the consistency you like.
Taste the soup and adjust the salt and pepper if needed.
If it tastes a little too sweet from the roasted vegetables, add a small splash of lemon juice or apple cider vinegar.
If the soup has cooled down, transfer it to a saucepan and warm it gently over medium-low heat.
Serve with toasted pumpkin seeds, fresh herbs, and a drizzle of olive oil.
My Tips for the Best Butternut Squash Soup
- Don’t skip roasting the vegetables. It really brings out their flavor, especially the garlic and onions.
- Use full-fat cottage cheese. It gives the soup a creamier texture.
- Start with less broth. You can always add more, but you can’t easily take it out once the soup is blended!
- Make sure the squash is soft. If it’s still firm when you poke it with a fork, give it a few more minutes in the oven.
What to Serve with Butternut Squash Soup
I like serving this soup in a big bowl with toasted pumpkin seeds, fresh thyme, and a little olive oil. The pumpkin seeds add a nice crunch, which is especially good when the soup is thick.
And I almost always want something to dip into it! My Cheesy Cottage Cheese Biscuits would be so good served warm alongside this soup.
You can also sprinkle some of my homemade Keto Croutons on top right before serving. They add a little crunch without needing regular bread.
For an extra filling meal, serve the soup with a simple sandwich or some leftover roasted chicken on the side. I like having a few different options, especially when I’m making soup for the whole family.
FAQ
Can You Taste the Cottage Cheese?
Not really! Once it’s blended with the roasted squash, peppers, garlic, and bone broth, the cottage cheese flavor becomes quite mild.
I find that it gives the soup a rich texture without making it taste like cheese.
Can I Use Regular Chicken Broth Instead of Bone Broth?
Absolutely! The soup will still work with regular chicken or vegetable broth.
Just keep in mind that the protein content will be lower. I use chicken bone broth with 10g of protein per cup, so switching to a regular broth with very little protein can make quite a difference to the nutrition per bowl.
Why Is My Butternut Squash Soup Too Thick?
This usually comes down to the size of the squash and how much moisture it loses during roasting.
I like mine thick, so I begin with 3 cups of bone broth and add the remaining cup only if needed. If you prefer a thinner soup, add a little more broth and blend again.
It may also thicken in the fridge. Just stir in a splash of broth when reheating.
Can I Use Frozen Butternut Squash?
Yes! Frozen cubed squash is a convenient shortcut if you don’t feel like peeling and cutting a whole squash.
It may release more moisture as it roasts, so don’t rely only on the timer. Check that the squash is tender and let any excess moisture evaporate before blending.
How to Store Cottage Cheese Butternut Squash Soup
- Refrigerator: Let the soup cool, then store it in an airtight container for up to 3–4 days.
- Freezer: Freeze in individual portions for up to 2 months. The texture may change slightly after thawing because of the cottage cheese.
- To Reheat: Warm gently on the stove over low heat, stirring occasionally. Add a little broth if the soup is too thick.
If the soup looks slightly separated after reheating, give it a good stir or blend it briefly until smooth again.
More Creamy Soup Recipes You’ll Love
If you love homemade soups as much as I do, here are a few more recipes worth trying!
- High-Protein Broccoli Soup – One of my favorite ways to turn broccoli into a filling dinner. I blend cottage cheese into the soup and add sharp cheddar for that classic broccoli cheddar taste.
- Roasted Red Pepper Soup – If you love the sweetness of roasted peppers in this butternut squash soup, you should try this one next!
- Super Creamy Cauliflower Soup – A simple, comforting soup with cauliflower, garlic, and herbs. Great when you want something creamy but lower in carbs.
Have you tried adding cottage cheese to soup before? I’d love to hear what you think! And if you make this butternut squash version, please come back and let me know how it turned out. ❤️
Cottage Cheese Butternut Squash Soup
Description
Ingredients
- 1 butternut squash medium, about 2½ lb (1 kg), peeled, seeded, and cut into 1-inch cubes
- 2 red bell peppers large, cut into 1-inch pieces
- 2 red onions medium, cut into chunks
- 1 whole head of garlic top trimmed to expose the cloves, skin left on
- 2 tablespoons olive oil
- ½ teaspoon fine sea salt plus more to taste
- ¼ teaspoon black pepper
- ½ teaspoon smoked paprika
- ½ teaspoon dried thyme
- 1½ cups full-fat cottage cheese
- 4 cups chicken bone broth
- 2 tablespoons tomato paste
- 1 teaspoon fresh lemon juice or apple cider vinegar optional
Optional Toppings
- Toasted pumpkin seeds
- Fresh parsley or thyme
- Olive oil or chili oil
- Croutons
Instructions
- Preheat the oven. Preheat to 425°F (220°C) and line a large baking sheet with parchment paper.
- Prepare the vegetables. Peel and seed the butternut squash, then cut it into 1-inch cubes. Chop the bell peppers and onions into similar-sized pieces. Slice the top off the garlic head to expose the cloves, leaving the skin on.
- Season. Add the squash, bell peppers, and onions to the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, sprinkle with salt, pepper, smoked paprika, and thyme, and toss everything together. Place the garlic head alongside the vegetables and drizzle it with the remaining tablespoon of olive oil
- Roast. Bake for 25–35 minutes, stirring the chopped vegetables halfway through, until the squash is fork-tender and the vegetables are lightly browned. The garlic should be soft enough to squeeze out of its skin.
- Cool slightly. Remove the baking sheet from the oven and let the vegetables cool enough to blend safely. Squeeze the soft roasted garlic cloves out of their skins.
- Blend. Transfer the roasted squash, peppers, onions, and garlic to a blender. Add the cottage cheese, chicken bone broth, and tomato paste. Blend until completely smooth and creamy, working in batches if needed.
- Adjust the consistency. Add up to 1 more cup of broth, a little at a time, until the soup reaches your preferred thickness.
- Season and serve. Taste and adjust the salt and pepper. Add the lemon juice or apple cider vinegar, if using. Warm gently in a saucepan if needed, then serve with your favorite toppings.
Notes
Nutrition information is shared to make meal planning easier. Values are estimates and can vary depending on the ingredients, brands, and serving sizes used. Learn more in my nutrition policy.
