This Cottage Cheese Butternut Squash Soup is a creamy and comforting dish, perfect for the cooler months. With the natural sweetness of butternut squash and the creamy richness of cottage cheese, it’s a deliciously nutritious option for a cozy fall meal. Whether you're looking for a simple dinner or a flavorful starter, this soup hits all the right notes.
Why You’ll Love This Recipe
There’s something truly comforting about a bowl of soup on a chilly evening, and this recipe takes it up a notch. The addition of cottage cheese not only enhances the creaminess but also boosts the protein content, making this a heartier and more satisfying option. The subtle sweetness of the butternut squash, combined with the savory flavor of the garlic and onion, creates the perfect balance of flavors. Plus, the addition of pumpkin seeds as a garnish adds an extra crunch and a seasonal touch that will elevate your meal. It’s also a gluten-free, vegetarian, and low-calorie recipe, making it suitable for various dietary preferences.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups butternut squash, peeled and cubed
- 4 cups vegetable broth
- 1 cup cottage cheese
- 1 teaspoon ground nutmeg
- Salt and pepper to taste
- Pumpkin seeds for garnish
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 5 minutes.
- Add the cubed butternut squash to the pot and cook for about 5 minutes, stirring occasionally.
- Pour in the vegetable broth, bringing the mixture to a boil. Reduce the heat to low and let it simmer for about 20 minutes, or until the squash is tender.
- Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, transfer the soup in batches to a blender and blend carefully.
- Stir in the cottage cheese and ground nutmeg until fully combined and creamy.
- Season the soup with salt and pepper to taste. Adjust the seasoning as needed.
- Serve the soup hot, garnished with pumpkin seeds for a delightful crunch.
Servings and Timing
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4 servings
Variations
- Add some greens: Stir in a handful of spinach or kale for added color and nutrition.
- Spice it up: For an extra kick, add a pinch of cayenne pepper or a dash of hot sauce to the soup.
- Add roasted garlic: Roasting the garlic before adding it to the soup creates a deeper, sweeter flavor.
- Non-dairy option: For a dairy-free version, substitute the cottage cheese with a non-dairy alternative like silken tofu or coconut cream.
Storage/Reheating
- Storage: This soup stores well in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat the soup on the stove over low heat, stirring occasionally until warmed through. If it thickens too much, add a little extra vegetable broth to reach your desired consistency.
FAQs
How can I make this soup thicker?
If you prefer a thicker texture, you can reduce the broth by simmering the soup for a bit longer or use less liquid initially. Blending some of the squash with less broth can also help thicken the soup.
Can I freeze this soup?
Yes, you can freeze this soup! Allow it to cool completely, then store in an airtight container in the freezer for up to 3 months. Thaw and reheat before serving.
Can I use regular cheese instead of cottage cheese?
If you prefer a different cheese, feel free to swap cottage cheese with cream cheese, ricotta, or even a shredded cheese of your choice for a different texture and flavor.
Can I use chicken broth instead of vegetable broth?
Yes, you can substitute vegetable broth with chicken broth for a non-vegetarian option. The flavor of the soup will remain rich and delicious.
Is this soup suitable for people with gluten intolerance?
Yes, this recipe is naturally gluten-free, making it a great option for those avoiding gluten.
How can I add more protein to this soup?
You can boost the protein content by adding cooked quinoa or beans to the soup, or by increasing the amount of cottage cheese for a creamier and more protein-packed version.
Can I make this soup spicier?
Yes, feel free to add spices like cayenne pepper, red pepper flakes, or even a bit of chili paste to add some heat to the soup.
Can I use other squash varieties?
Yes, other types of squash, such as acorn or kabocha, can be used in place of butternut squash for a different flavor profile.
Can I make this soup in advance?
Yes, this soup can be made ahead of time and stored in the fridge for up to 3 days. The flavors even improve after a day or two!
What can I serve with this soup?
This soup pairs wonderfully with crusty bread, a simple side salad, or even a grilled cheese sandwich for a comforting meal.
Conclusion
This Cottage Cheese Butternut Squash Soup is the ultimate cozy dish for fall. With its creamy texture, rich flavors, and nutritional benefits, it’s a recipe that you’ll return to time and again. Whether you’re making it for a weeknight dinner or a seasonal gathering, this soup is sure to satisfy everyone at the table.
Cottage Cheese Butternut Squash Soup
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Low Calorie
Description
This Cottage Cheese Butternut Squash Soup is the perfect fall recipe, offering a creamy and comforting bowl filled with the natural sweetness of butternut squash and the richness of cottage cheese. A nutritious and satisfying soup that's gluten-free, low-calorie, and vegetarian, making it a great choice for all dietary preferences. Simple to prepare with flavorful additions like garlic, nutmeg, and pumpkin seeds, this soup is ideal for a cozy dinner or as a savory starter.
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups butternut squash, peeled and cubed
- 4 cups vegetable broth
- 1 cup cottage cheese
- 1 teaspoon ground nutmeg
- Salt and pepper to taste
- Pumpkin seeds for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and minced garlic, sautéing until softened and fragrant (about 5 minutes).
- Add cubed butternut squash to the pot and cook for 5 minutes, stirring occasionally.
- Pour in vegetable broth, bring to a boil, then reduce heat and simmer for 20 minutes until squash is tender.
- Use an immersion blender to puree the soup directly in the pot until smooth (or transfer in batches to a blender).
- Stir in cottage cheese and ground nutmeg until fully combined and creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with pumpkin seeds.
Notes
- Storage: Store in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat on the stove over low heat, adding extra broth if needed for desired consistency.
- Freezing: Cool completely, then store in an airtight container in the freezer for up to 3 months. Thaw and reheat before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
