protein-packed butternut squash soup

45 mins
Serves 1
tiktok.com

Directions

  1. 1Heat the oven to 425°F.
  2. 2Peel and seed the butternut squash and cut it into 1-inch cubes.
  3. 3Transfer the squash to a large Dutch oven.
  4. 4Drizzle the squash with 1 tablespoon of olive oil, season with 1 teaspoon of kosher salt and freshly ground black pepper, and toss to coat.
  5. 5Nestle the garlic half into the center of the squash, ensuring it touches the bottom of the pot.
  6. 6Scatter the thyme sprigs on top and drizzle with the remaining 1 tablespoon of olive oil.
  7. 7Roast the squash, covered, until it is very tender, approximately 45 to 55 minutes.
  8. 8Remove the pot from the oven and discard the thyme sprigs.
  9. 9Once the garlic bulb is cool enough to handle, remove it and carefully squeeze the cloves into the pot.
  10. 10Add the drained and rinsed white beans to the pot.
  11. 11Add the cottage cheese, maple syrup, ground nutmeg, and cayenne pepper to the pot.
  12. 12Pour in 3 cups of vegetable broth.
  13. 13Blend the ingredients until smooth using an immersion blender, adding more broth as needed to reach your desired consistency.
  14. 14Taste the soup and season with additional salt and pepper as needed.
  15. 15Ladle the soup into bowls and garnish with toasted pepitas, fresh thyme leaves, and a drizzle of olive oil.
  16. 16Serve the soup with crusty bread.

Ingredients

  • 1 medium butternut squash
  • 2 tablespoons olive oil
  • 1.5 teaspoons kosher salt
  • black pepper
  • 0.5 bulb garlic
  • 4 sprigs fresh thyme
  • 1 can white beans
  • 1 cup full-fat small-curd cottage cheese
  • 2 tablespoons pure maple syrup
  • 0.25 teaspoons ground nutmeg
  • 1 pinch cayenne pepper
  • 1 box low-sodium vegetable broth
  • toasted pepitas
  • crusty bread

Equipment

Dutch ovenimmersion blenderoven

Tips

  • For variety, use a mix of squash, carrots, and sweet potatoes.
  • Bring cottage cheese to room temperature before adding it to the soup.