High Protein Butternut Squash Soup
This High Protein Butternut Squash Soup is made with roasted butternut squash, sweet potato, onion, garlic, and blended cottage cheese for a creamy, protein-packed twist on a classic. It's an easy, cozy soup that's perfect for meal prep, chilly evenings, and comforting weeknight dinners.
Servings 6
Calories 168kcal
Ingredients
- 1 large butternut squash, peeled and cubed
- 1 medium sweet potato, peeled and cubed
- 1 head of garlic
- 1 yellow onion, cubed
- Fresh sage leaves
- Fresh thyme
- 4 cups chicken bone broth
- 1/2 cup cottage cheese
- 1/2 tbsp sugar
- 2 tbsp olive oil
- Salt and pepper to taste
Optional toppings
- Drizzle of heavy cream
- Bacon bits
- Toasted pumpkin seeds
- Freshly chopped sage
Instructions
- Preheat the oven to 350℉. Add the prepped butternut squash, sweet potato, and onion to a parchment lined baking sheet. Season generously with olive oil, salt, and pepper.
- Prep the garlic by slicing across the top of the head, leaving the root intact so the cloves stay together. Drizzle with olive oil and a pinch of salt, then wrap in foil and place it on the same baking sheet. Roast everything for 1 hour, until the veggies are soft and caramelized with a nice char.
- Let everything cool for about 10 minutes. Add the butternut squash, sweet potato, and onion to a blender. Unwrap the garlic, squeeze out the cloves, and add them in. Pour in the chicken broth, cottage cheese, 1 tbsp of fresh thyme, 2 fresh sage leaves, and sugar, then blend until smooth.
- Pour the soup into a pot and bring to a gentle simmer to heat through.
- Serve with a drizzle of heavy cream, crispy bacon bits, fresh sage, and roasted pumpkin seeds. Enjoy!
Nutrition
Calories: 168kcal | Carbohydrates: 26g | Protein: 5g | Fat: 6g | Fiber: 4g