High Protein Butternut Squash Soup
A hearty, protein-packed soup combining roasted butternut squash, cottage cheese, and Parmesan for a creamy, nutritious meal.
Ingredients
Vegetables
- 28 oz butternut squash (unpeeled (about 22 oz/635 g when peeled and deseeded))
- 1 piece onion (cut into wedges)
- 1 piece carrot (sliced)
- 1 tbsp olive oil
- 5 cloves garlic (unpeeled)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 7 oz low-fat cottage cheese (200 g (about 1 cup))
- 1.2 oz grated Parmesan cheese (35 g (about ⅓ cup))
- 3 cups chicken stock (or vegetable stock)
- 1 oz pumpkin seeds (pepitas) (30 g)
- 1 green onion green onion (thinly sliced)
- Optional lemon juice (squeeze for brightness)
To serve
- 1-2 slices high-protein bread
Instructions
- Preheat oven to 200°C / 395°F. Peel and cube squash; slice onion and carrot.
- Toss squash, onion, carrot, and garlic with olive oil, salt, and pepper. Roast 20-25 minutes until soft.
- Squeeze garlic from skins; blend all roasted vegetables with cottage cheese, Parmesan, and stock until smooth.
- Adjust brightness with lemon juice if desired. Serve hot topped with pumpkin seeds and green onions, with bread on the side.
Notes
For extra flavor, toast the pumpkin seeds before topping.