Ingredients
Scale
- 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
- 1/2 teaspoon black pepper
- 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
- Preheat oven to 400°F. Cover a cookie sheet with aluminum foil.
- Rub the cut sides of the butternut squash with ½ Tbs olive oil, a pinch of salt, pepper, ½ tsp thyme, and ½ tsp sage. Place squash face down on the sheet. Add garlic and shallot, drizzle with oil. Bake for 40-45 minutes until soft. Let cool.
- In a large soup pan, combine 4 cups bone broth, cumin, nutmeg, 1 tsp salt, ¼ tsp pepper, ½ tsp thyme, ½ tsp sage, and 1 Tbs honey.
- Peel the squash, cut into cubes, and add to the pan with roasted garlic and shallot. Simmer for 10 minutes, then remove from heat.
- Add cottage cheese and blend the soup with an immersion blender or transfer to a blender until smooth.
Notes
- Store leftovers in an airtight container for up to 4 days.
- For a dairy-free version, replace cottage cheese with coconut milk.
- Garnish with toasted pumpkin seeds for extra crunch.
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Soup
- Method: Roasting, Blending
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 10g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 10mg