Creamy Butternut Squash Soup with Carrots
This roasted butternut squash and carrot soup is creamy, savory, and packed with veggies! Cottage cheese adds protein and creaminess without a lot of added calories too!
Servings: 4 Servings
Calories: 302kcal
Equipment
- High-Speed Blender (or immersion blender)
- Large Pot or Dutch Oven
Ingredients
- 8 Cups cubed butternut squash (from about 3 pounds of squash. Peeled, seeds removed, rough chopped into approximately 1” cubes )
- 2 Cups carrot pieces (about 4 medium carrots, peeled and cut in half length-wise)
- 1 medium yellow onion -OR - very small shallot, chopped into a couple of pieces
- 2 Tablespoons olive oil
- salt and pepper (start with 1 teaspoon of salt, ½ teaspoon of pepper if not using a grinder)
- ¼ teaspoon paprika
- 5 cloves garlic
- 4-6 Cups chicken bone broth*
- 1 Cup low-fat cottage cheese
- 1 teaspoon fresh thyme leaves (optional) (or about ⅓ teaspoon dried thyme leaves)
Instructions
- Prep and preheat. Preheat your oven to 400°F and line a large baking sheet with parchment paper and set aside.
- Toss the veggies in olive oil and season. Toss the cubed butternut squash, carrots, onion (or shallot), and garlic with olive oil, salt, pepper, and paprika and spread out into a single layer on the prepared baking sheet.8 Cups cubed butternut squash, 2 Cups carrot pieces, 1 medium yellow onion -OR - very small shallot, chopped into a couple of pieces, 2 Tablespoons olive oil, salt and pepper, 5 cloves garlic
- Roast in the oven, stirring half-way through. Roast for 20 to 25 minutes, then stir the vegetables, spreading them back into a single layer on the baking sheet. Spread back into a single layer, and continue roasting for an additional 15 to 20 minutes until the squash and carrots are fork-tender.
- Blend in batches. When the vegetables are cool enough to handle, carefully transfer half of them to your high-speed blender along with about 2 cups of broth, and a half cup of cottage cheese. Blend until completely smooth, then transfer to a large pot. Repeat with the remaining vegetables, broth, cottage cheese, and thyme.4-6 Cups chicken bone broth*, 1 Cup low-fat cottage cheese
- Add the final seasonings and simmer the soup over medium-low heat for about 10 minutes, adding the paprika and fresh thyme (if using), stirring a few times, to allow the flavors to meld together.¼ teaspoon paprika, 1 teaspoon fresh thyme leaves (optional)
- Serve and enjoy!
Notes
*regular chicken broth, chicken stock, or vegetable broth (for a vegetarian option) all work great too in place of chicken bone broth.
Variations:
- Adjust the consistency. Thin out the soup by adding more broth, or thicken it by blending in more cottage cheese.
- Add warming spices. Skip the thyme and try stirring in a pinch of cinnamon, nutmeg, or curry powder for a different flavor profile.
- Add cream. If you want an even richer soup, stir in a splash of heavy cream or coconut milk at the end.
Nutrition
Calories: 302kcal | Carbohydrates: 42g | Protein: 21g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 2mg | Sodium: 397mg | Potassium: 1255mg | Fiber: 7g | Sugar: 11g | Vitamin A: 40489IU | Vitamin C: 64mg | Calcium: 197mg | Iron: 2mg
