Butternut Squash Soup with Cottage Cheese
Butternut cottage cheese soup uses a tender squash base and blended cottage cheese for a smooth bowl without heavy cream. The dairy is added after the vegetables soften, making both texture and gentle reheating easier to control.
Equipment
- 1 Large pot and immersion blender or vented countertop blender
Ingredients
- 2 lb peeled butternut squash 900 g; 3/4-inch cubes
- 1 tbsp olive oil
- 1 yellow onion diced
- 2 garlic cloves minced
- 3 cups low-sodium vegetable broth 720 ml; plus more to adjust
- 1/2 tsp dried sage
- 1/2 tsp fine salt adjust to broth
- 1/4 tsp black pepper
- 1 cup plain cottage cheese 225 g
- 1 tsp lemon juice
Instructions
- Heat oil in a large pot over medium heat. Add onion and cook 5 minutes until softened. Add garlic and sage and stir for 30 seconds without letting the garlic darken.
- Add squash cubes, broth, salt and pepper. Bring to a gentle simmer, partly cover and cook 25–30 minutes until a fork easily breaks a squash cube.
- Remove from heat and let the strongest bubbling stop. Blend the squash and broth until smooth. For a countertop blender, work in small batches with a vented lid according to its instructions; never seal hot liquid in a smoothie cup.
- Blend in cottage cheese until no white curds remain. Return to low heat only if needed, stir in lemon juice and thin with broth a tablespoon at a time. Warm without boiling and taste for seasoning.
Notes
Cooking and cooling times are estimates. Use the written texture and temperature cues. AI illustrations are not photographs from a kitchen test. No verified nutrition totals or ratings are claimed.