Easy High Protein Butternut Squash Soup
A creamy and nutritious soup packed with protein and flavor, made with roasted butternut squash and cottage cheese.
Ingredients
- 1 large butternut squash halved and deseeded
- 0.5 tablespoon olive oil
- 3 cloves garlic peeled
- 1 shallot shallot peeled
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 teaspoon dried thyme divided
- 1 teaspoon rubbed sage divided
- 4 cups bone broth
- 0.75 cup small curd cottage cheese
- 0.125 teaspoon cumin
- 0.25 teaspoon nutmeg
- 1 tablespoon honey
Instructions
- Preheat oven to 400°F. Season butternut squash halves with olive oil, salt, pepper, thyme, and sage. Roast with garlic and shallot for 40-45 minutes until tender.
- Combine bone broth, cumin, nutmeg, salt, pepper, thyme, sage, and honey in a large pot. Stir well to distribute spices.
- Add roasted squash flesh, garlic, and shallot to the pot. Simmer for 10 minutes to meld flavors.
- Remove pot from heat. Add cottage cheese and blend until smooth using an immersion or standard blender.
- Ladle soup into bowls and serve. Optional garnishes include cream, toasted pumpkin seeds, or fresh herbs.
Notes
For extra creaminess, add a dollop of sour cream or Greek yogurt before serving.