High Protein Butternut Squash Soup
Overview
Prep Time: 20 min • Cook Time: 1 hr
Total Time: 1 hr 20 min
Makes about 6 servings
WATCH MY MOST RECENT VIDEOS
what you’ll need:
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 & pepper
Optional toppings:
Drizzle of heavy cream
Bacon bits
Toasted pumpkin seeds
Freshly chopped sage
Instructions:
Preheat the oven to 350 degrees Fahrenheit. 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!
This post may contain affiliate links, which means I may earn a small commission if you purchase through those links at no additional cost to you. Thank you for your support!
