Description
A creamy and nutritious butternut squash soup blended with white beans and cottage cheese, perfect for weeknight dinners or meal prep.
Ingredients
Scale
- 1 medium butternut squash, peeled and diced
- 2 cups vegetable broth
- 1 cup diced white beans (canned or cooked)
- 1 cup cottage cheese
- 1 onion, finely chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
- Olive oil for roasting
- Optional: spices like nutmeg or cinnamon for flavor
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the diced butternut squash, onion, and garlic with olive oil, salt, and pepper, then spread on a baking sheet.
- Roast for 25-30 minutes until tender, the squash should be caramelized at the edges.
- Combine the roasted vegetables with the vegetable broth and white beans in a large pot.
- Bring to a simmer, the surface should show slow, steady bubbles.
- Stir in the cottage cheese and heat until warmed through.
- Blend the soup until smooth, adjusting consistency with more broth if needed.
- Season with additional salt, pepper, and spices to taste. Serve warm.
Notes
The flavors develop and mellow overnight, making it ideal for leftovers. For added texture, serve with toasted pumpkin seeds or a squeeze of lemon.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 270
- Sugar: 3g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 30mg