High Protein Butternut Soup
I’m not the biggest soup person. Correction, I’m not the biggest soup person if you’re considering a very liquid soup without any sides a full meal. I need some crunch with crackers, bread to sop it up, or even a side salad. However, this High Protein Butternut Soup? Definitely the exception.

With the added protein with beans and creamy cottage cheese I don’t feel hungry after just having a bowl of soup. It is hearty and filling, and while it is still smooth and luxurious, it keeps you feeling full for hours. Now, THAT is a meal. Added bonus? This freezes incredibly well. I make a big batch and then freeze it in portioned Souper Cubes to store for when I do not feel like cooking at all- just defrost and go!
High Protein Butternut Soup Ingredients
2 Lbs Butternut Squash, cubed
½ Lb Carrots, chopped
1 Medium Sweet Potato, cubed
2 Bell Peppers, chopped and seeded
1 Head Garlic, cleaned
1 Quart Vegetable Stock
1 Can (15oz) Navy Beans, drained
1.5 Cups Cottage Cheese
1 Tbsp Olive Oil
1 Tsp Smoked Paprika
2 Sprigs Fresh Thyme
1 Sprig Fresh Rosemary
Salt and Pepper, to taste
High Protein Butternut Soup Method
Preheat your Oven to 425 Degrees.
Remove the skin and seeds of the butternut squash, peel the sweet potato, and de-seed the peppers. You can leave the skin of the carrots on. What we are aiming for when we’re chopping the veggies is for them to be about the same size, so they roast evenly.
Toss your veggies, the cloves on an entire head of garlic (or less if you’re not a garlic girlie), sprigs of fresh thyme and rosemary, and a tablespoon of olive oil into a large oven-safe pot. You know I love my Le Creuset Dutch ovens! Roast for 50 minutes or until all the veggies are easily pierced by a fork.
Remove the sprigs of fresh herbs then add in the drained can of beans and the cottage cheese.
Using a stick blender (or transferring to a regular blender) blend the veggies well, and then add in vegetable stock and continue to blend until you get the consistency that you’d like!
Flavor with smoked paprika, salt, and pepper and blend once more.
Eat as is or freeze! This will be fresh in the fridge for about five days. I freeze in the Souper Cubes 1 cup portions (btw- not sponsored, I just love them!) and then transfer to stand-up Stasher Bags for long-term storage for up to 6 months.

High Protein Butternut Soup
Equipment
- Stick Blender *Can make in smaller batches with a stand up blender
Ingredients
- 2 Lbs Butternut Squash Peeled and Cubed
- 1/2 Lb Carrots Chopped
- 1 Medium Sweet Potato Peeled and Chopped
- 2 Bell Peppers Chopped and Seeded
- 1 Head Garlic Peeled
- 1 Can Navy Beans (15 oz) Drained
- 1.5 Cups Cottage Cheese
- 1 Quart Vegetable Stock
- 1 Tsp Smoked Paprika
- 2 Sprigs Thyme
- 1 Sprig Rosemary
- 1 Tbsp Olive Oil
- Salt and Pepper, to taste
Instructions
- Preheat your Oven to 425 Degrees.
- Remove the skin and seeds of the butternut squash, peel the sweet potato, and de-seed the peppers. You can leave the skin of the carrots on.
- Toss your veggies, the cloves on an entire head of garlic, sprigs of fresh thyme and rosemary, and a tablespoon of olive oil into a large oven-safe pot.
- Roast for 50 minutes or until all the veggies are easily pierced by a fork.
- Remove the sprigs of fresh herbs then add in the drained can of beans and the cottage cheese.
- Using a stick blender (or transferring to a regular blender) blend the veggies well, and then add in vegetable stock and continue to blend until you get the consistency that you’d like!
- Flavor with smoked paprika, salt, and pepper and blend once more.
- Eat as is or freeze! This will be fresh in the fridge for about five days, freeze for long-term storage for up to 6 months.
Some links are affiliate links. All opinions are my own. Photos by Becky Duffyhill