Ingredients:

  • 2 lbs (900g) butternut squash, peeled and cubed
  • 1 medium (150g) yellow onion, quartered
  • 3 cloves (15g) garlic, peeled
  • 2 tbsp (30ml) olive oil
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 1 cup (225g) low-fat cottage cheese
  • 4 cups (950ml) chicken bone broth
  • 1/2 cup (50g) grated Parmesan cheese
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (1g) ground nutmeg
  • 1 tbsp (15ml) lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C). Toss the cubed squash, onion, and garlic in olive oil, salt, and pepper on a baking sheet. Roast for 20–25 minutes until the squash is fork-tender and the edges are mahogany-colored and slightly charred.
  2. Transfer the roasted vegetables into a pot. Pour in the chicken bone broth and stir in the smoked paprika and nutmeg. Bring to a gentle simmer over medium heat for 5–10 minutes.
  3. Remove the pot from heat. Add the cottage cheese and Parmesan. Use an immersion blender directly in the pot (or transfer to a stand blender in batches) and blend on high until the soup is completely silky and smooth. Stir in the lemon juice at the very end.