Protein-Packed Butternut Squash Soup

Ingredients

Ingredients

• 4 cups butternut squash
• 2 tbsp olive oil
• 1 medium onion
• 2 cloves garlic
• 2 tsp ground cumin
• 2 tsp paprika
• 2 tsp ground cinnamon
• 1 tsp curry powder
• 1 tsp red pepper flakes
• 4 cups broth (chicken or veg)
• 1 cup cooked navy beans
• 1 whole bay leaf
• 1/2 cup plain cottage cheese
• to taste salt
• to taste black pepper
• pumpkin seeds (optional)

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel, seed, and cube the butternut squash into 1-inch pieces.
3. Toss the squash cubes with 1 tablespoon olive oil, salt, and pepper, then spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
4. While the squash roasts, heat the remaining olive oil in a large pot over medium heat.
5. Add the diced onion and minced garlic, sautéing for 5 minutes until softened.
6. Stir in the ground cumin, paprika, ground cinnamon, curry powder, and red pepper flakes, cooking for 1 minute until fragrant.
7. Add the vegetable broth, cooked navy beans, roasted butternut squash, and bay leaf to the pot.
8. Bring to a boil, then reduce heat and simmer for 15 minutes to blend flavors.
9. Remove the bay leaf, stir in the plain cottage cheese and chopped fresh parsley.
10. Use an immersion blender to puree the soup until smooth; alternatively, blend in batches in a blender.
11. Taste and adjust seasoning with salt and pepper as needed.
12. Serve hot, garnished with a dollop of cottage cheese and toasted pumpkin seeds if desired.