Ingredients
Scale
- 1 large butternut squash (about 3 lbs), peeled, seeded, and cubed (or 2 bags pre-cut squash)
- 1 tbsp olive oil
- 1 medium onion (or shallot), chopped
- 3 cloves garlic, peeled
- 4 cups Chicken Bone Broth
- 1 cup Cottage Cheese (full fat or low fat)
- Seasonings: ½ tsp dried thyme, ½ tsp dried sage, ¼ tsp ground nutmeg, salt & pepper to taste
- Optional Sweetener: 1 tbsp maple syrup or honey
- Toppings: Pumpkin seeds (pepitas) or crispy chickpeas for crunch
Instructions
- Preheat oven to 400°F (200°C). Toss the cubed squash, onion, and garlic cloves with olive oil, salt, and pepper. Spread on a baking sheet and roast for 35–45 minutes until the squash is fork-tender and slightly caramelized.
- Alternatively, sauté onion and garlic in a large pot, add raw cubed squash and broth, and boil until tender (approx 15 mins). Roasting yields better flavor; boiling is faster.
- Transfer the roasted vegetables into a high-speed blender. Add the bone broth, cottage cheese, thyme, sage, nutmeg, and maple syrup.
- Blend on high until completely smooth and creamy. (If using a standard blender, do this in two batches to avoid overflow. If using an immersion blender, put everything in a pot and blend).
- Pour the soup back into a pot and warm over medium heat. Do not let it boil vigorously once the cottage cheese is added, just heat until steaming.
- Ladle into bowls and top with pumpkin seeds for extra texture.
Notes
- Roasting the squash enhances the flavor.
- Cottage cheese adds creaminess and protein.
- Bone broth increases protein content.
- Top with pumpkin seeds or crispy chickpeas for crunch.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Soup
- Method: Roasting/Blending
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 8g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 20mg