Ingredients
- 1 cupfull-fat small-curd cottage cheese (i always use good culture)
- 1 mediumbutternut squash (about 2 1/2 pounds) or 2 pounds pre-cut squash (alternatively, use a mix of squash, carrots, and sweet potatoes)
- 2 tablespoonsextra-virgin olive oil, divided, plus more for serving
- 1 ½ teaspoonskosher salt, divided, plus more as needed
- freshly-ground black pepper
- ½bulb garlic (bottom half only)
- 4 sprigsfresh thyme, plus leaves for garnish
- 1can white beans, drained and rinsed
- 2 tablespoonspure maple syrup
- ¼ teaspoonground nutmeg
- cayenne pepper
- 1box low-sodium vegetable broth (4 cups), divided
- toasted pepitas, for serving
- crusty bread, for serving
Directions
- 1
Heat the oven to 425°F. Place the cottage cheese on the counter so it can start to come to room temperature.
- 2
Peel and seed the squash (and/or other root veggies) and cut into 1-inch cubes. Transfer to a large Dutch oven. Drizzle with 1 tablespoon of the oil, season with 1 teaspoon of the salt and several grinds pepper, and toss to coat.
- 3
Nestle the garlic half into the center of the squash, making sure it touches the bottom of the pot. Scatter the thyme sprigs on top and drizzle with the remaining 1 tablespoon oil. Roast, covered, until the squash is very tender, 45 to 55 minutes.
- 4
Remove the pot from the oven; discard thyme sprigs. When cool enough to handle, remove the roasted garlic bulb and carefully squeeze the cloves into the pot.
- 5
If using an immersion blender: Add the beans, cottage cheese, maple syrup, nutmeg, and cayenne. Pour in 3 cups of the broth. Blend until smooth, adding more broth as needed to reach your desired consistency.
- 6
If using a stand blender: Transfer the squash and the garlic to the blender. Add the beans, cottage cheese, maple syrup, nutmeg, and cayenne. Pour in 3 cups of the broth. Blend until smooth, adding more broth as needed to reach your desired consistency.
- 7
Place the Dutch oven over medium-low heat to re-warm the soup. Taste and season with salt and pepper, as needed. Ladle into bowls and garnish with toasted pepitas, fresh thyme leaves, and a drizzle of oil. Serve with crusty bread.