Cottage Cheese Butternut Squash Soup
This Cottage Cheese Butternut Squash Soup is thick, creamy, and full of roasted vegetable flavor! Made with roasted butternut squash, garlic, red peppers, and cottage cheese, it’s an easy fall soup without heavy cream, with approximately 10g of protein per serving.
Servings: 4 servings
Calories: 327kcal
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
Serving Size: This recipe makes 4 large bowls, approximately 2½ cups per serving, depending on how much broth you add.
Nutrition
Serving: 1serving | Calories: 327kcal | Carbohydrates: 34g | Protein: 20g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 13mg | Sodium: 641mg | Potassium: 959mg | Fiber: 6g | Sugar: 11g | Vitamin A: 22034IU | Vitamin C: 120mg | Calcium: 177mg | Iron: 2mg | Net Carbs: 28g