High Protein Butternut Squash Soup
Butternut squash soup is one of my favorite things to make in the fall. It’s so cozy and delicious, but also packed with good nutrition. If you’re looking for a comforting meal that will keep you full and satisfied, try this high protein butternut squash soup.
Typical butternut squash soup doesn’t have much protein in it. While that’s fine as a side dish, if you’re eating it as a main, that would probably leave you feeling hungry soon after eating. I added a few secret ingredients to this soup to bulk up the protein and fiber content. Each serving of this soup has 25 grams of protein and 14 grams of fiber from a combination of cottage cheese, bone broth, and cannellini beans. You wouldnโt know there are beans and cottage cheese hiding in this soup. They add a boost of protein and fiber while giving it a velvety, creamy texture.
Butternut squash is also an excellent source of vitamin A, which supports healthy vision and immune function. It also provides vitamin C and potassium, making this a super nutrient-dense meal.
This soup is also really easy to make. First, you’ll roast the butternut squash, onion, and garlic with olive oil and seasonings until soft and golden brown. Then, you’ll add the roasted vegetables to a blender along with the other ingredients. Finally, blend it up until smooth and creamy, then serve!
I love serving this soup with a grilled cheese sandwich or a piece of crusty bread for a super comforting fall meal. Itโs also great for meal prep lunches and dinners since the flavors deepen even more after sitting in the fridge. I hope you love this high protein butternut squash soup!
If you’re looking for more cozy fall soup recipes, check out this high protein tortellini soup or this sun-dried tomato chicken orzo soup!
High Protein Butternut Squash Soup
Ingredients
- 6 cups butternut squash, cubed (about 1 large butternut squash)
- 1/2 yellow onion, sliced
- 1 head garlic
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp smoked paprika
- 1 can cannellini beans
- 1 cup cottage cheese
- 4 cups chicken bone broth
Instructions
- Pre-heat oven to 400F and line a large baking sheet with parchment paper or foil.
- Chop butternut squash into 1" cubes and spread evenly on baking sheet. Add sliced onion to baking sheet.
- Drizzle squash and onions with olive oil, then season with salt, pepper, and smoked paprika.
- Trim the top of the bulb of garlic so the cloves are exposed, drizzle with a little olive oil, and wrap in foil. Place on the baking sheet.
- Roast for 35-45 minutes until squash is easily pierced with a fork and onions are slightly browned. Let cool for about 10 minutes.
- Add roasted squash and onion to a blender. Squeeze the roasted garlic out of the skin into the blender.
- Add cannelloni beans, cottage cheese, and bone broth to blender.
- Blend for 2-3 minutes until very smooth. Taste and season with additional salt and pepper if desired.
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High Protein Butternut Squash Soup Nutrition Facts
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