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