High Protein Butternut Squash Soup with Cottage Cheese
This High Protein Butternut Squash Soup with Cottage Cheese is a delicious and easy to make vegetarian soup recipe.
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 5 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.
Nutrition
Calories: 388kcalCarbohydrates: 60gProtein: 16gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 18mgSodium: 2242mgPotassium: 1507mgFiber: 8gSugar: 18gVitamin A: 41028IUVitamin C: 82mgCalcium: 292mgIron: 3mg
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