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butternut squash soup

Creamy Butternut Squash Soup

Rachel Brimer
Course Main Course
Cuisine American
Servings 4 people


  • Olive oil
  • 2 lbs. butternut squash
  • 1 cup carrots, peeled
  • 1 ½ cups onion, chopped
  • 2 cups vegetable broth
  • ½ Tbsp. salt
  • ½ tsp. pepper
  • ½ tsp. thyme
  • 2 cups whole milk
  • ½ cup cottage cheese
  • Roasted pumpkin seeds (optional)


  • Preheat oven to 375°.
  • Cut butternut squash in half, remove seeds, rub with olive oil, and roast in the oven for an hour, or until the squash is soft and the edges are caramelized.
  • Peel carrots, drizzle with olive oil, and roast until soft and caramelized.
  • Chop yellow onion, and sauté in a pan until caramelized.
  • Combine all vegetables into a pot with vegetable broth and spices.
  • In a separate container, blend milk and cottage cheese until smooth.
  • Add into soup and simmer for 10 minutes.
  • Blend soup until smooth, and serve with roasted pumpkin seeds for some added crunch.


“Butternut squash is an essential part of my seasonal tastes! I love a warm soup on a chilly day, but find a lot of butternut squash soups super sweet. This one hits the savory spot and lets the squash flavor really be celebrated. It’s the perfect cold weather meal that will warm you up while checking a lot of nutritional boxes at the same time – enjoy!” - Rachel Brimer
Keyword Butternut Squash, carrots, creamy soup, Soup, Squash, vegetarian