High Protein Butternut Squash Soup
This high protein butternut squash soup is creamy, cozy, and packed with 25 g of protein and 14 g of fiber per serving!
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.