High Protein Butternut Squash Soup with Cottage Cheese - a delicious fall or winter soup. This soup is so good and simple to make, plus it is creamy and high in protein. It is ready in 30 or so minutes but most of that time is hands off as it is a sheet pan soup.
I love soup, especially when it is colder. For more yummy soup recipes try my feta and sweet potato soup or my tomato butternut squash soup.
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Why you'll love this recipe
It is easy to make and made on a sheet pan and your blender.
It is vegetarian, gluten free and can be made vegan.
Thanks to the cottage cheese this soup is creamy and higher in protein.
It is perfect the perfect healthy fall or winter dinner.
Ingredients
- butternut squash
- shallot
- garlic
- olive oil
- salt/pepper
- nutmeg
- thyme
- maple syrup
- vegetable broth
See the recipe card for full information on ingredients and quantities.
Substitutions
- Sweet potato - can be subbed with butternut squash.
- Feta - can be subbed with goat cheese.
- Rosemary - can be subbed with thyme.
Step-by-Step Instructions
Roast squash, shallot and garlic.
Blend together soup.
Serve with your favorite toppings and sides.
Storage instructions
You can store the extra soup in a sealed container in your fridge for up to 3-4 days.
Recipe Pro-Tips
Use a good quality cottage cheese for the best tasting soup, I like Good Culture cottage cheese.
I recommend reheating this soup on the stove top.
Equipment
You just need a blender for this recipe. I love my vitamix 7500 series.
Recipe FAQS
No, cottage cheese has dairy so it is vegetarian.
Yes you could sub in 1 block of silken tofu.
No, just wash off any dirt and you are good to go.
Other soups and stews to try
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High Protein Butternut Squash Soup with Cottage Cheese
Ingredients
- 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 you can sub any broth you like here, bone broth adds extra protein
- 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 and the 6 ingredients that follow). 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 stove top.
Kacie says
This was delightful. I used to have a roasted red pepper and butternut squash soup that was a staple, but the link disappeared so I was looking for a butternut soup to replace it.
I wanted something with cottage cheese for protein, and this was certainly hearty!
I had a pretty big squash so I may have had more than what the recipe calls for, but everything else was per the recipe. This had the sweet and savoury flavours I love in a butternut squash soup, and I particularly loved the sage in there.
I only put the 3 cups of broth in and next time I might add the 4th since this is quite thick, but still very yummy. It made lots too - I definitely have more than 2 servings - probably 3 or 4.
10/10 - will make it again!
Kristi says
Thanks Kacie!
Peggy LaGrotteria says
Oh my goodness this was delicious.
I used your idea, but took some liberties if I might.
I used a bag of frozen butternut squash
Two large onions, chopped
One shake of pepper flakes for just a tiny bit of heat
I added one carrot that I put through the food processor because I had carrots lol
Two containers of homemade chicken broth and the rest is as you posted
But this is the kicker!
At the end, I realized all I had was cottage cheese with pineapple so I put two huge spoonfuls and used my immersion blender to blend everything together.
So it was a one pot meal, didn’t need the oven and let me tell you it’s
delicious.
Kristi says
Thank you Peggy!
Steph says
Awesome flavour! I also added in some beans at the end for texture and some extra protein 🙂
Kristi says
Thank you Steph!
Haylie says
This soup is awesome! I made it for my mom as part of her liquid diet following bariatric surgery and it was not only delicious but provided much needed nutrition for her as well. That's a win in my book! My family will be keeping this recipe on hand as it will undoubtedly become a staple in the fall and winter months.
Kristi says
Thank you Haylie!