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Protein-Packed Butternut Squash Soup

protein-packed butternut squash soup
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Warm up your evenings with this cozy, protein-packed butternut squash soup. This nourishing dish is not only easy to prepare but also brims with delightful flavors and comforting aromas that will draw everyone into the kitchen. With its creamy texture and hint of sweetness from roasted squash, it’s a family favorite that works perfectly for meal prep. Whether you serve it alongside crusty bread or enjoy it solo, each spoonful promises to be a satisfying experience. Dive into this delicious recipe and savor the essence of fall in every bite!

Ingredients

Scale
  • 1 cup full-fat small-curd cottage cheese
  • 1 medium butternut squash (about 2 1/2 pounds) or 2 pounds pre-cut squash
  • 2 tablespoons extra-virgin olive oil
  • 1 1/2 teaspoons kosher salt
  • freshly-ground black pepper
  • 1/2 bulb garlic (bottom half only)
  • 4 sprigs fresh thyme
  • 1 (15-ounce) can white beans, drained and rinsed
  • 2 tablespoons pure maple syrup
  • 1/4 teaspoon ground nutmeg
  • pinch cayenne pepper
  • 1 (32-ounce) box low-sodium vegetable broth

Instructions

  1. Preheat the oven to 425°F. Prepare your cottage cheese by letting it reach room temperature.
  2. Peel and seed the butternut squash, cutting it into 1-inch cubes. Place in a Dutch oven, drizzle with olive oil, sprinkle with salt and pepper, and toss to coat.
  3. Nestle the garlic bulb into the squash and add thyme sprigs on top. Cover and roast for about 45 to 55 minutes until tender.
  4. After roasting, let cool slightly before squeezing the garlic cloves into the pot. Blend the mixture with white beans, cottage cheese, maple syrup, nutmeg, cayenne pepper, and three cups of broth until smooth.
  5. Rewarm on medium-low heat, adjusting seasoning as needed before serving.

Nutrition

Find it online: https://simplemealbox.com/protein-packed-butternut-squash-soup/