Soups Archives - Grace Elkus

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protein-packed butternut squash soup

extra-creamy roasted feta soup

fun on social

@graceelkus

healthy fridge desserts are my love language 😍

will forever be singing the praises of cottage che

thanksgiving brunch dish, solved ✅ #gothamgreens

$steam + smash is my new life’s motto 🥕🔨 🥕🔨 #ad goodbye candied baby carrots, HELLO crispy smashed parmesan carrots — made in a fraction of the time (in the microwave !!!) thanks to my @cookanyday dishes. Could truly eat these as a side for any meal. grab the full recipe at www.graceelkus.com! inspired by @cherylshealthylife$

cozy, one-pot fall perfection 🍂🍁🥕🧡☺️

to make it:

1 medium butternut squash (about 2 1/2 pounds) or 2 pounds pre-cut squash (or use a mix of squash, carrots, and sweet potatoes)
2 tablespoons olive oil, divided, plus more for serving
1 1/2 teaspoons kosher salt, divided, plus more as needed
Freshly ground black pepper
1/2 bulb garlic (bottom half only)
4 sprigs fresh thyme, plus leaves for garnish
1 (15-ounce) can white beans, drained and rinsed
1 cup full-fat small-curd cottage cheese
2 tablespoons pure maple syrup
1/4 teaspoon ground nutmeg
Pinch cayenne pepper
1 (32-ounce) box low-sodium vegetable broth (4 cups)
Toasted pepitas, for serving
Crusty bread, for serving

Heat the oven to 425°F. Place the cottage cheese on the counter so it can start to come to room temp.

Peel and seed the squash (and/or other root veggies) and cut into 1-inch cubes. Transfer to a large Dutch oven. Drizzle with 1 tablespoon of the oil, season with 1 teaspoon of the salt and several grinds pepper, and toss to coat.

Nestle the garlic half into the center of the squash, making sure it touches the bottom of the pot. Scatter the thyme sprigs on top and drizzle with remaining 1 tablespoon oil. Roast, covered, until the squash is very tender, 45 to 55 minutes.

Remove the pot from the oven; discard thyme sprigs. When cool enough to handle, remove the roasted garlic bulb and carefully squeeze the cloves into the pot.

If using an immersion blender: Add the beans, cottage cheese, maple syrup, nutmeg, and cayenne. Pour in 3 cups of the broth. Blend until smooth, adding more broth as needed to reach your desired consistency.

If using a stand blender: Transfer the squash and the garlic to the blender and then continue as directed above.

Place the Dutch oven over medium-low heat to re-warm the soup. Taste and season with salt and pepper, as needed.

Ladle into bowls and garnish with toasted pepitas, fresh thyme leaves, and a drizzle of oil. Serve with crusty bread.

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