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Butternut Squash Soup

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A comforting and creamy butternut squash soup perfect for fall, with the natural sweetness of squash, aromatic garlic, and hearty white beans.

Ingredients

Scale
  • 1 medium butternut squash, peeled and diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 cup cottage cheese
  • Salt and pepper to taste
  • Olive oil
  • Optional toppings: pumpkin seeds, fresh herbs

Instructions

  1. Sautéing aromatics: In a large pot, heat olive oil over medium heat. Add onion and garlic, sauté until translucent, releasing a warm aroma that fills your kitchen.
  2. Adding the star ingredient: Stir in the diced butternut squash and vegetable broth. Bring to a boil, then reduce the heat and let it simmer for about 20 minutes, until the squash becomes tender.
  3. Blending to perfection: Stir in the white beans and cottage cheese, then use an immersion blender to blend the soup until smooth and creamy, achieving a beautiful texture that’s pleasing to the eye.
  4. Seasoning for flavor: Season with salt and pepper to taste, ensuring every spoonful has that perfect balance of flavor.
  5. Serving warmly: Serve the soup warm, and top with optional pumpkin seeds and fresh herbs if desired. Enjoy!

Notes

Leftovers can be stored in an airtight container in the fridge for up to 4 days. Can be frozen for up to 3 months. Experiment with spices like nutmeg or ginger for different flavors.

Nutrition

Find it online: https://thestationrecipes.com/butternut-squash-soup/

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