Creamy Butternut Squash Soup
A comforting and creamy butternut squash soup perfect for autumn.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Cooking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 butternut squash, peeled and cubed
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup cottage cheese
- 1 cup white beans, drained and rinsed
- Salt and pepper to taste
- Olive oil
- Optional toppings: pumpkin seeds, fresh herbs
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic, sautéing until the onions are translucent and fragrant.
- Throw in the cubed butternut squash and sauté for an additional 5 minutes.
- Pour in the vegetable broth, bring to a boil, then reduce heat to simmer until the squash is tender, about 15-20 minutes.
- Stir in the cottage cheese and white beans, and use an immersion blender to puree the soup until smooth and creamy.
- Season with salt and pepper to taste, and serve warm topped with pumpkin seeds or fresh herbs.
Notes
For deeper flavor, consider roasting the butternut squash before adding it to the pot. Adjust seasoning to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 4g
- Sodium: 700mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 14g
- Cholesterol: 10mg