Introduction
Remember those crisp autumn days, the air smelling of woodsmoke and fallen leaves? There’s something so comforting about a warm bowl of soup that just wraps you up like a cozy blanket. Today, we’re diving into a recipe that’s going to become your go-to for those moments: Cottage Cheese Butternut Squash Soup. It’s incredibly simple, surprisingly quick, and delivers a flavor that’s both wholesome and wonderfully creamy. Get ready to fall in love with this vibrant, velvety soup!
Why You’ll Love This Recipe
- Fast: Ready in under 45 minutes, perfect for a weeknight dinner.
- Easy: Simple steps that even a beginner cook can master.
- Giftable: Ladle this goodness into mason jars for a thoughtful homemade gift.
- Crowd-pleasing: Its mild, sweet flavor and creamy texture are a hit with everyone, from little ones to grown-ups.
Ingredients
Here’s what you’ll need to bring this delicious soup to life:
- 2 tablespoons olive oil: Our base for sautéing, giving everything a lovely start.
- 1 onion, chopped: The humble onion adds a wonderful depth of flavor.
- 3 cloves garlic, minced: Because garlic makes everything better, right?
- 4 cups butternut squash, peeled and cubed: The star of our show! Look for a squash that feels heavy for its size.
- 4 cups vegetable broth: This brings all the liquid and savory notes together.
- 1 cup cottage cheese: This is our secret ingredient for an unbelievably creamy texture without any heavy cream!
- 1 teaspoon ground nutmeg: A little sprinkle of nutmeg adds a warm, nutty aroma that’s just perfect with squash.
- Salt and pepper to taste: The essentials for balancing all those delicious flavors.
- Pumpkin seeds for garnish: For a delightful crunch and a pop of color!
How to Make It
Let’s get cooking! Grab your favorite apron, and let’s make some magic.
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Sauté the Aromatics: Grab a large pot and heat your olive oil over medium heat. Toss in your chopped onion and let it cook, stirring occasionally, until it’s nice and soft and a little see-through. This usually takes about 5-7 minutes. You want them to be sweet, not browned!
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Add the Garlic: Now, add your minced garlic to the pot. Stir it around for just about 1 minute until you can really smell that wonderful garlic fragrance. Be careful not to burn it!
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Simmer the Squash: It’s time for the star! Add your cubed butternut squash and pour in the vegetable broth. Bring this mixture to a boil, then lower the heat, pop a lid on the pot, and let it simmer gently for 15-20 minutes. You’ll know it’s ready when the squash is super tender when you poke it with a fork.
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Blend to Perfection: Once the squash is tender, take the pot off the heat. This is where the magic happens! You can use an immersion blender right in the pot to puree the soup until it’s wonderfully smooth. If you don’t have one, carefully transfer the soup in batches to a regular blender (just make sure the lid is vented and you don’t overfill it!). Blend until silky smooth.
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Stir in the Creaminess: Now, stir in your cottage cheese and the ground nutmeg. The cottage cheese will melt into the hot soup, making it incredibly creamy and luscious. Trust me on this one!
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Season to Your Liking: Taste the soup and add salt and pepper until it’s just right for your palate. This is your chance to make it perfectly yours.
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Gently Warm Through: Place the pot back on the stove over low heat. Stir constantly until the soup is warmed through. It’s important not to let it boil after adding the cottage cheese, as this can affect the texture.
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Serve and Enjoy! Ladle this beautiful, vibrant soup into your favorite bowls. Sprinkle a generous handful of pumpkin seeds on top for a delightful crunch and a festive look. Voilà! A bowl of pure comfort.
Substitutions & Additions
Feeling creative? Here are some ways to make this soup your own!
- For a Dairy-Free Twist: Swap the cottage cheese for a creamy plant-based alternative like full-fat coconut milk (from a can, stirred well) or a cashew cream.
- Spice it Up: Add a pinch of cayenne pepper or a dash of your favorite hot sauce for a little kick.
- Herbaceous Notes: A sprig of fresh sage or thyme simmered with the squash adds another layer of deliciousness.
- Extra Veggies: Feel free to add a chopped carrot or a stalk of celery along with the onion for even more flavor and nutrients.
- Garnish Glory: Besides pumpkin seeds, try a swirl of plain yogurt or sour cream, a drizzle of balsamic glaze, or some toasted croutons!
Tips for Success
A few little tricks to ensure your soup is absolutely perfect every time:
- Don’t Overcook the Squash: While you want it tender, overcooked squash can become watery. Keep an eye on it during the simmering phase.
- Smooth Operator: For the smoothest soup, blend until there are absolutely no lumps. If using a regular blender, work in batches to avoid overflow and potential burns.
- Low and Slow Reheating: Remember to reheat gently. Boiling can sometimes make cottage cheese-based soups a bit grainy.
- Prep Ahead: You can peel and cube the butternut squash a day or two in advance and store it in an airtight container in the refrigerator. The entire soup can also be made ahead and reheated for a quick meal later!
How to Store It
This soup is fantastic for leftovers! Once cooled completely, ladle it into airtight containers. It will keep beautifully in the refrigerator for up to 3-4 days. You can also freeze it in freezer-safe containers or bags for up to 2-3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.
FAQs
Here are some common questions you might have:
- Q: Can I use pre-cut butternut squash?
A: Absolutely! Pre-cut squash is a fantastic time-saver. Just make sure you have about 4 cups worth. - Q: My cottage cheese looks a bit lumpy after stirring. What did I do wrong?
A: Don’t worry! This can sometimes happen if the soup is too hot when you add it. Just stir vigorously, and if it’s still a bit textured, a quick pulse with the immersion blender can smooth it right out. - Q: Can I make this soup vegan?
A: Yes! As mentioned in the substitutions, use a plant-based milk alternative like coconut milk or cashew cream instead of cottage cheese.
Creamy Cottage Cheese Butternut Squash Soup
Equipment
- Large pot
- Immersion blender or regular blender
Ingredients
Main ingredients
- 2 tablespoons olive oil Our base for sautéing, giving everything a lovely start.
- 1 onion chopped. The humble onion adds a wonderful depth of flavor.
- 3 cloves garlic minced. Because garlic makes everything better, right?
- 4 cups butternut squash peeled and cubed. The star of our show! Look for a squash that feels heavy for its size.
- 4 cups vegetable broth This brings all the liquid and savory notes together.
- 1 cup cottage cheese This is our secret ingredient for an unbelievably creamy texture without any heavy cream!
- 1 teaspoon ground nutmeg A little sprinkle of nutmeg adds a warm, nutty aroma that’s just perfect with squash.
- to taste salt and pepper The essentials for balancing all those delicious flavors.
- pumpkin seeds for garnish. For a delightful crunch and a pop of color!
Instructions
- Sauté the Aromatics: Grab a large pot and heat your olive oil over medium heat. Toss in your chopped onion and let it cook, stirring occasionally, until it’s nice and soft and a little see-through. This usually takes about 5-7 minutes. You want them to be sweet, not browned!
- Add the Garlic: Now, add your minced garlic to the pot. Stir it around for just about 1 minute until you can really smell that wonderful garlic fragrance. Be careful not to burn it!
- Simmer the Squash: It’s time for the star! Add your cubed butternut squash and pour in the vegetable broth. Bring this mixture to a boil, then lower the heat, pop a lid on the pot, and let it simmer gently for 15-20 minutes. You’ll know it’s ready when the squash is super tender when you poke it with a fork.
- Blend to Perfection: Once the squash is tender, take the pot off the heat. This is where the magic happens! You can use an immersion blender right in the pot to puree the soup until it's wonderfully smooth. If you don't have one, carefully transfer the soup in batches to a regular blender (just make sure the lid is vented and you don't overfill it!). Blend until silky smooth.
- Stir in the Creaminess: Now, stir in your cottage cheese and the ground nutmeg. The cottage cheese will melt into the hot soup, making it incredibly creamy and luscious. Trust me on this one!
- Season to Your Liking: Taste the soup and add salt and pepper until it’s just right for your palate. This is your chance to make it perfectly yours.
- Gently Warm Through: Place the pot back on the stove over low heat. Stir constantly until the soup is warmed through. It's important not to let it boil after adding the cottage cheese, as this can affect the texture.
- Serve and Enjoy! Ladle this beautiful, vibrant soup into your favorite bowls. Sprinkle a generous handful of pumpkin seeds on top for a delightful crunch and a festive look. Voilà! A bowl of pure comfort.