10/19/2025
Because soup + grilled cheese never gets old 💛
This version packs in extra protein and nutrients — family-approved and freezer-friendly (recipe below)!🌱
💡 Why this works
✨Each bowl of the soup offers ~10 g of protein (without adding meat) thanks to bone broth + cottage cheese.
✨Butternut squash brings natural sweetness, vitamins A & C, fibre & potassium.
✨The grilled cheese adds extra (and much-loved) comfort!
✨It’s cozy, family-friendly, and simple enough for a weeknight.
🍲 High-Protein Butternut Squash Soup
Ingredients (makes ~6 servings)
• 1 large butternut squash (~3–3.5 lb), halved, seeds removed
• ½ tablespoon olive oil
• 3 garlic cloves, peeled
• 1 shallot, peeled
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon dried thyme (divided)
• 1 teaspoon rubbed sage (divided)
• 4 cups bone broth
• ¾ cup small-curd cottage cheese
• ⅛ teaspoon cumin
• ¼ teaspoon ground nutmeg
• 1 tablespoon honey
👩🍳 Instructions
1. Preheat oven to 400 °F (≈ 200 °C). Line a baking sheet with foil.
2. Rub the cut faces of the squash with olive oil, then sprinkle with salt, pepper, ½ tsp thyme, ½ tsp sage. Place cut side down. Add garlic cloves and the shallot to the tray, drizzle lightly with olive oil. Roast ~40–45 minutes until squash is very soft.
3. Meanwhile, in a large soup pot, combine bone broth + remaining spices (1 tsp salt, ¼ tsp pepper, ½ tsp thyme, ½ tsp sage, cumin, nutmeg, honey). Bring to simmer.
4. Once squash is tender, scoop out the flesh (skin should peel away easily) and cut into cubes. Add squash + roasted garlic + shallot to the pot. Simmer ~10 minutes.
5. Remove from heat, stir in cottage cheese. Puree with an immersion blender (or in a blender) until silky smooth. Taste & adjust seasoning as needed.
6. Serve soup hot, with grilled cheese on the side. Enjoy!
