Ingredients
Scale
- 1 butternut squash – cubed medium sized, about 5 cups
- 1 small shallot – peeled
- 1 small bunch sage
- 4 cloves garlic
- 1 tablespoon olive oil
- 1 teaspoon salt
- black pepper to taste
- 1 teaspoon paprika
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon dried thyme
- 1 tablespoon maple syrup
- 3–4 cups vegetable broth – adjust to your thickness preference
- 1 cup cottage cheese
Instructions
- Preheat oven to 400 degrees.
- Add squash, garlic, sage, and shallot to a nonstick sheet pan or one lined with parchment paper. Coat squash in oil and seasonings (salt, paprika, cinnamon, nutmeg, thyme). Bake for 15-20 minutes and then remove the garlic and sage. The garlic should be softened and browned when done. Add shallot and squash back to the oven and bake for another 10-15 minutes.
- Remove sage leaves from stem. Add shallot, garlic, sage, and squash to a blender and blend with broth, maple syrup, and cottage cheese.
- Serve soup warm. If necessary after blending, warm it up on the stovetop.
Notes
- You can substitute vegetable broth with bone broth for extra protein.
- Adjust broth quantity to reach your preferred soup thickness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 10g
- Sodium: 600mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg