Description
A comforting and healthy high protein butternut squash soup, packed with flavor and nutrients.
Ingredients
Scale
- 1 large butternut squash (about 3–3.5 lbs), cut in half, seeds removed
- ½ tablespoon olive oil
- 3 garlic cloves, peeled
- 1 shallot, peeled
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon dried thyme (divided)
- 1 teaspoon rubbed sage (divided)
- 4 cups bone broth
- ¾ cup small curd cottage cheese
- ⅛ teaspoon cumin
- ¼ teaspoon ground nutmeg
- 1 tablespoon honey
Instructions
- Preheat your oven to 400°F and line a cookie sheet with aluminum foil.
- Rub the cut sides of the butternut squash with olive oil, salt, pepper, ½ teaspoon of thyme, and ½ teaspoon of rubbed sage. Place the squash cut side down on the cookie sheet.
- Add the garlic cloves and shallot to the pan, drizzling with a little olive oil for flavor. Bake for 40-45 minutes until the squash is tender.
- Once cool, scoop out the flesh of the squash and cut into cubes.
- In a large soup pan, combine bone broth, cumin, nutmeg, salt, pepper, remaining thyme, sage, and honey.
- Add roasted squash, garlic, and shallot into the soup pan. Bring to a gentle simmer for about 10 minutes.
- Remove from heat and allow to cool slightly.
- Add cottage cheese and puree everything together using an immersion blender until silky smooth.
- Ladle soup into warm bowls and serve with lemon juice on top.
Notes
This soup stores well in the refrigerator for up to three days and can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 620mg
- Fat: 10g
- Saturated Fat: 2.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 15mg