2 In Home Cooking/ Soup

Roasted Butternut Squash Soup {Healthy & Creamy}

Soups are my jam.
Except jams are sweet and the soups I like are savory, but you get the point. 
I love how soups can be versatile and healthy and can also be made in no time at all. 
I whipped up this cream free, yet extra creamy, roasted butternut squash soup while I made my family dinner the other night.
I totally cheat when I make squash soups, because #1 I don’t have time to chop up and peel a big ole squash, and #2 because I have been known to be quite clumsy with knives, and goodness knows those wiggly wobbly squash, with the extra thick rind, are a hazard waiting to happen!
I simply scrubbed down my giant organic butternut squash and put it on a baking tray – whole.
Once a kitchen knife inserted into it easily, I pulled it from the oven (approx 30 minutes later at 400F) and let it cool on the counter top. (Careful, when you cut your squash open, hot steam will escape. It is best to sit down and relax during this cooling process, or go do that laundry your husband is always reminding you of. But I suggest relaxing.)
Next, fill a pot with 2 1/2 liters of filtered water and ad in 3 small peeled red onions, 2 leeks and 2 cloves of garlic — whole. 
I told you this was going to be an easy one. 
Let your soup broth come to a boil and then add in 4 tbs of Vegeta, 2 tbs of oregano, 1tbs curry powder and two fresh sage leaves.
When your squash is cooled, you will be able to simply peel off its skin and easily scoop out the seeds from within it. Add your roasted quash to your broth and your last, top secret ingredient: cottage cheese.
This is a cream free, smooth, flavorful version of butternut squash soup and because of our secret ingredient it is full of protein. Use whatever percentage of cottage cheese that your family enjoys. We used exactly half a tub of 1% and it was truly creamy and delicious. 
For your last and final step, you will need to blend your soup. I used a hand blender and achieved a perfect consistency, feel free to transfer into your blender if needed.
That is it!  
Some veggies + some spices + some cottage cheese and you have yourself a giant batch of soup, good enough to share and one that freezes fantastically.
Perfect for those busy fall weekends, when the kids are home. You can pull lunch from the freezer, heat it up to perfection, serve with a sandwich and breathe a sigh of relief that you braved grabbing another pizza. 
So sit down, give yourself a pat on the back and dig in. You deserve it.
Check back soon, our RECIPE tab is being updated and revised!

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  • Bette Creek
    October 28, 2014 at 9:07 pm

    Sounds good. Never thought to use cottage cheese.

  • Courtenay@Creek Line House
    October 29, 2014 at 5:52 pm

    Soups are my jam as well! And roasting the squash whole is insanely genius! Thank you thank you thank you for that tip!