If I’m making a pot of soup for dinner, I want it to be the main dish — which means I need to consider how to work in some protein. And while this is easy when it comes to something like chili (hello, beans and lentils), it requires a bit more creativity when it comes to blended soups. Luckily, cottage cheese and white beans blend seamlessly with roasted veggies and broth, creating a protein-packed butternut squash soup that comes together in just one pot.
As far as what to serve it with, this soup is so cozy and hearty on its own that all it really needs is a garnish of toasted pepitas and some olive oil-toasted bread for dipping. But if you want to round out the meal with some greens, you can’t go wrong with a simple arugula salad.
before you start:
one good tip: Let your cottage cheese come to room temperature as you prepare the rest of the soup. This, along with re-warming the soup over low heat (and nothing higher), will ensure the soup is smooth and not grainy.
ingredient spotlight: Feel free to use any combo of winter squash, sweet potato, and carrots, here — don’t feel limited to butternut. You’ll need about 2 pounds total once they’re all peeled and diced.
Tools You’ll Need: The Dreamfarm Sharple is my favorite peeler for tough veggies like butternut squash. You’ll also need a cutting board (use code GRACEMATERIAL), a chef’s knife, a large Cocotte or Dutch oven, and an immersion blender or stand blender (I use this one and do it in two batches, but a Vitamix works great, too).
Ingredients
- 1 cup full-fat small-curd cottage cheese (I always use Good Culture)
- 1 medium butternut squash (about 2 1/2 pounds) or 2 pounds pre-cut squash (alternatively, use a mix of squash, carrots, and sweet potatoes)
- 2 tablespoons extra-virgin 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
- 2 tablespoons pure maple syrup
- 1/4 teaspoon ground nutmeg
- pinch cayenne pepper
- 1 (32-ounce) box low-sodium vegetable broth (4 cups), divided
- toasted pepitas, for serving
- crusty bread, for serving
Instructions
- Heat the oven to 425°F. Place the cottage cheese on the counter so it can start to come to room temperature.
- 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 the 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. 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.
- 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.
