This butternut squash carrot soup recipe is incredibly delicious and creamy, packed with protein and roasted fresh veggies. Yup, you read that right! Cottage cheese not only makes this soup creamy but also adds the protein we all need to create a balanced meal.
Why You'll Love This Recipe
Easy to Make. This is an effortless soup to make. There is not much prep to happen other than dice, blend, and enjoy. A great easy dinner for the family.
Great for Leftovers. Reheating this soup is so easy, and the flavor doesn't change at all. Pop it in the microwave at work or reheat it on the stove top at home. Either way, tastes amazing as a leftover meal.
Protein-filled. Cottage cheese is the secret ingredient in this soup, making it creamy and adding protein to make sure you stay full and happy. A great, healthy dinner.
Ingredients Needed
You probably have everything on hand. Just grab the butternut squash at your local farmers' market and get to making this yummy soup.
How to Make Butternut Squash Carrot Soup
Start by preparing your vegetables - squash, carrots and onions.
Squash can be tough to peel. I use a potato peeler to get the skin off. Typically, I will run the peeler several times in the same area to get the peel off completely.
Carrots will roast better when sliced into half-inch pieces, and the onion is cut into wedges.
Place all the vegetables in a pan, drizzle with olive oil, salt, and pepper. Roast for 30-40 minutes at 400°F.
Place the roasted vegetables in the blender. I love the Ninja blender and that's what I used for this recipe. Pulse a few times. This step helps make room for the remaining ingredients. Add the rest of the ingredients and blend for a few minutes or until the soup becomes creamy.
Pour the butternut squash carrot soup into a saucepan and simmer for a few minutes.
What to Eat With Butternut Squash Soup
Any soup is always good with a fresh loaf of bread. You can make this excellent rye sourdough bread or my mom's yeast bread.
Add a fresh green garden salad along with the bread and soup, making it a soup and salad experience.
I love a good charcuterie board with any of my soups.
How to Store Leftovers
Store this soup in the refrigerator for 5-7 days in an airtight container. A few minutes in the microwave and lunch is served.
You can freeze this butternut squash carrot soup in a container or a plastic freezer bag for up to 2 months. Thaw in the refrigerator overnight and reheat on the stovetop or microwave.
PrintEasy Roasted Butternut Squash and Carrot Soup
This butternut squash carrot soup recipe is incredibly delicious and creamy, packed with protein and roasted fresh veggies.
- Prep Time: 20 minutes
- Cook Time: 40
- Total Time: 1 hour
- Yield: 6 servings 1x
Ingredients
2.5 lbs butternut squash
2 medium carrots
1 medium onion
2 cloves garlic
2 tsp salt
½ tsp black pepper
1 ¼ cup water
1 tbsp chicken bullion
12 oz cottage cheese
2 tbsp olive oil
Instructions
- Peel the butternut squash with a potato peeler and cut it into two.
- Slice in half and remove the seeds from the center.
- Cut into 1-inch cubes and place on the half sheet pan.
- Cut the carrots into small pieces and add them to the same pan.
- Peel the onion and cut it into wedges. Separate the onion layers and place them in the pan with the squash and carrots.
- Peel the garlic and place it in the pan as well.
- Sprinkle salt and pepper, and drizzle with olive oil. Mix and place into a preheated oven at 400°F for 30-40 minutes or until fork-tender.
- Add the roasted veggies to the Ninja blender along with the cottage cheese, water, and chicken bouillon. Blend until creamy.
- Pour the soup into a pot and simmer on low for 10 minutes or so.
- Enjoy with some freshly-baked bread and a salad on the side.
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