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Creamy Roasted Butternut Squash Soup with Cottage Cheese and Herbs Recipe

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3.9 from 66 reviews

This creamy and comforting Butternut Squash Soup features roasted butternut squash combined with aromatic herbs and spices, enriched with bone broth and smooth cottage cheese for a velvety texture. Perfect for a cozy fall or winter meal, this soup is both nourishing and flavorful, offering a balance of sweet, savory, and earthy notes.

  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 1 large butternut squash (about 3-3.5 lbs), cut in half and seeds removed
  • ½ Tablespoon olive oil
  • 3 garlic cloves, peeled
  • 1 shallot, peeled
  • 1 teaspoon salt (divided)
  • 1/2 teaspoon black pepper (divided)
  • 1 teaspoon dried thyme (divided)
  • 1 teaspoon rubbed sage (divided)
  • 4 cups bone broth
  • 3/4 cup small curd cottage cheese
  • 1/8 teaspoon cumin
  • 1/4 teaspoon ground nutmeg
  • 1 Tablespoon honey

Instructions

  1. Preheat and prepare squash: Preheat your oven to 400°F (204°C). Line a cookie sheet with aluminum foil for easy cleanup. This will help with roasting the butternut squash evenly.
  2. Season and roast the squash: Brush the cut sides of the butternut squash halves with ½ tablespoon of olive oil. Sprinkle a pinch of salt, black pepper, ½ teaspoon of dried thyme, and ½ teaspoon of rubbed sage evenly across the cut surface. Place the squash cut side down on the prepared cookie sheet. Add the peeled garlic cloves and shallot to the pan, drizzle them with a little olive oil as well. Roast in the oven for 40-45 minutes, or until the flesh is tender and easily pierced with a fork. Once done, set aside to cool slightly.
  3. Prepare broth and seasoning: In a large soup pan, combine 4 cups of bone broth with cumin, nutmeg, 1 teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon dried thyme, ½ teaspoon rubbed sage, and honey. Stir well to blend all flavors.
  4. Combine roasted vegetables and simmer: Once the squash is cool enough to handle, remove and discard the peel from the squash flesh. Cut the flesh into cubes and add them to the soup pan along with the roasted garlic cloves and shallot. Heat the soup on medium until it reaches a simmer, then reduce heat and let it cook gently for 10 minutes to meld flavors. Remove the pan from heat.
  5. Blend the soup: Stir the small curd cottage cheese into the warm soup. Then use an immersion blender directly in the soup pot to puree it until smooth and creamy. Alternatively, transfer soup in batches to a blender and puree until smooth. Adjust seasoning as needed and serve warm.

Notes

  • Roasting the squash with the cut side down helps caramelize the natural sugars and intensifies flavor.
  • Bone broth adds depth and richness; vegetable broth can be substituted for a vegetarian option.
  • You can adjust the thickness of the soup by adding more broth or water to reach desired consistency.
  • Use caution when blending hot liquids; blend in batches and vent the blender lid to prevent steam buildup.
  • Garnish with fresh thyme, a drizzle of olive oil, or toasted pumpkin seeds for extra texture and presentation.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Soup
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat

Find it online: https://yourdailycook.com/creamy-roasted-butternut-squash-soup-with-cottage-cheese-and-herbs-recipe/