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
