Description
A creamy and comforting soup made with roasted butternut squash, cottage cheese, and white beans, perfect for chilly fall evenings.
Ingredients
- 1 cup full-fat small-curd cottage cheese
- 1 medium butternut squash, about 2 1/2 pounds, peeled and cut into 1-inch cubes
- 2 tablespoons extra-virgin olive oil, divided
- 1 1/2 teaspoons kosher salt, divided
- Freshly-ground black pepper, to taste
- 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 garnish
- Crusty bread, for serving
Instructions
- Preheat your oven to 425°F.
- In a large Dutch oven, combine the butternut squash cubes with 1 tablespoon of olive oil, 1 teaspoon of kosher salt, and black pepper.
- Create a cozy spot in the center for the garlic bulb and nestle it in.
- Scatter thyme sprigs on top and drizzle with remaining olive oil.
- Cover and roast in the oven for 45 to 55 minutes, until the squash is tender.
- Once roasted, discard the thyme sprigs and squeeze the roasted garlic into the pot.
- Add the white beans, cottage cheese, maple syrup, nutmeg, and cayenne pepper, and pour in 3 cups of vegetable broth.
- Blend until smooth using an immersion blender or stand blender.
- Return the blended soup to the Dutch oven and rewarm over medium-low heat; adjust seasoning if necessary.
- Ladle into bowls, garnish with toasted pepitas and fresh thyme, and drizzle with olive oil before serving with crusty bread.
Notes
For a spicier version, add red pepper flakes. Adjust the consistency by adding more vegetable broth if needed.
