why make this recipe
Cottage cheese butternut squash soup is a delicious and nutritious dish. It provides a creamy texture without being overly heavy, thanks to the cottage cheese. Butternut squash is rich in vitamins like A and C, making this soup a healthy choice for any meal. This soup is perfect for a cozy evening or as a comforting starter for a dinner party. Plus, it’s easy to make and requires simple ingredients that you might already have at home.
how to make Cottage Cheese Butternut Squash Soup
Ingredients:
- 1 medium butternut squash, peeled and diced
- 1 cup cottage cheese
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon nutmeg
- 1 tablespoon olive oil
Directions:
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sauté until translucent.
- Add the diced butternut squash and vegetable broth, and bring to a boil.
- Reduce heat and simmer until the squash is tender, about 20 minutes.
- Using an immersion blender, blend the soup until smooth.
- Stir in the cottage cheese and heat through.
- Season with salt, pepper, and nutmeg. Serve warm.
how to serve Cottage Cheese Butternut Squash Soup
Serve the soup warm in bowls, and you can add a sprinkle of nutmeg or some fresh herbs on top for decoration. It goes well with crusty bread or a light salad. Enjoy it as a healthy lunch or a cozy dinner!
how to store Cottage Cheese Butternut Squash Soup
Store any leftover soup in an airtight container in the refrigerator for up to three days. You can also freeze the soup for up to two months. Just make sure to let it cool completely before placing it in the freezer.
tips to make Cottage Cheese Butternut Squash Soup
- Make sure to peel the butternut squash properly; it can be tough to cut without peeling.
- For extra flavor, you can add some fresh herbs like thyme or rosemary while it cooks.
- If you want even creamier soup, blend in a little more cottage cheese.
- Taste and adjust the seasoning as you go; every squash can differ in sweetness.
Make-Ahead, Reheat & Freeze
Make ahead (3–4 days): Cook through blending before adding cottage cheese. Cool, refrigerate. Reheat gently, then whisk/blend in cottage cheese off heat.
Freeze (up to 2 months): Freeze without the cottage cheese for best texture. Thaw overnight, rewarm, then blend in cottage cheese to finish.
Reheat: Low heat on the stovetop, stirring often. If it thickens, loosen with broth or water, 2–3 tbsp at a time.
variation
You can try adding roasted carrots or sweet potatoes for an extra layer of flavor. For a spicier kick, add a pinch of cayenne pepper or some chopped jalapeños.
FAQs
CAN I USE LOW-FAT OR FAT-FREE COTTAGE CHEESE?
Yes. Low-fat blends very smooth; fat-free can be a bit tangier and thinner—blend thoroughly and reduce broth by ¼–½ cup if you prefer thicker soup.
WILL THE COTTAGE CHEESE TASTE BE NOTICEABLE?
Mostly it adds body and mild tang. Blending it smooth (or straining through a fine sieve after blending) yields a classic “cream soup” vibe without a strong cottage cheese flavor.
CAN I ADD CARROTS OR SWEET POTATO?
Absolutely—swap in up to 1 cup diced carrots or sweet potato with the squash. Simmer until all are tender; you may need 5 extra minutes.
HOW DO I BLEND SAFELY IN A COUNTERTOP BLENDER?
Work in small batches, fill no more than halfway, vent the lid, and cover with a towel to avoid steam build-up. Start on low, then increase.
HOW DO I MAKE IT HIGHER PROTEIN WITHOUT BEANS?
Stir in ½–1 cup plain Greek yogurt off heat (temper with hot soup first), or add 1–2 scoops unflavored collagen after blending.
CAN I USE CHICKEN BROTH INSTEAD OF VEGETABLE BROTH?
Yes—great for extra savoriness. Start with less salt and adjust at the end.
BEST TOPPINGS FOR TEXTURE?
Toasted seeds or nuts (pumpkin, almonds), crispy pancetta, rye croutons, or a sprinkle of everything-bagel seasoning.
Cottage Cheese Butternut Squash Soup
Ingredients
Main Ingredients
- 1 medium butternut squash, peeled and diced Make sure to peel properly; it can be tough to cut.
- 1 cup cottage cheese For a creamier texture, blend in more cottage cheese.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon salt Adjust to taste.
- 1/2 teaspoon black pepper Adjust to taste.
- 1 teaspoon nutmeg Use for seasoning before serving.
- 1 tablespoon olive oil For sautéing onions and garlic.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and garlic, and sauté until translucent.
Cooking
- Add the diced butternut squash and vegetable broth, and bring to a boil.
- Reduce heat and simmer until the squash is tender, about 20 minutes.
- Using an immersion blender, blend the soup until smooth.
- Stir in the cottage cheese and heat through.
- Season with salt, pepper, and nutmeg. Serve warm.