Go Back

Cottage Cheese Butternut Squash Soup

A warm, comforting soup that combines sweet butternut squash with creamy cottage cheese, making it a nutritious option for lunch or dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 medium butternut squash, peeled and cubed (about 4 cups) Choose a squash that feels heavy for its size.
  • 1 cup cottage cheese Can be substituted with sour cream or Greek yogurt.
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth Ensure it's vegetable-based for a vegan version.
  • 1 teaspoon olive oil
  • to taste salt
  • to taste pepper
Optional Toppings
  • pumpkin seeds Adds crunch.
  • fresh herbs Like parsley or cilantro for garnish.

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat.
  2. Add the chopped onion and sauté until it becomes translucent, about 5 minutes.
  3. Stir in the minced garlic and cook for an additional minute until fragrant.
Cooking
  1. Add the cubed butternut squash and the vegetable broth to the pot. Bring the mixture to a boil.
  2. Once boiling, reduce the heat and let it simmer until the squash is tender, about 20 minutes.
  3. Remove the pot from heat and blend the soup until smooth using an immersion blender or in batches with a regular blender.
  4. Stir in the cottage cheese until well combined and creamy.
Serving
  1. Season the soup with salt and pepper to taste.
  2. Serve the soup warm, adding optional toppings like pumpkin seeds and fresh herbs.

Notes

For added sweetness, consider roasting the butternut squash before adding it to the pot. This dish can be frozen for up to 3 months in airtight containers.