Cottage Cheese Butternut Squash Soup
A creamy and nutritious soup that combines the sweetness of butternut squash with the richness of cottage cheese, perfect for a cozy evening or as a starter.
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.
Notes
Serve with a sprinkle of nutmeg or fresh herbs on top, along with crusty bread or a light salad. Store leftovers in an airtight container in the fridge for up to three days, or freeze for up to two months.