From your bariatric nutrition team

Instead of adding cream to your soup, bump up the protein in this fall inspired soup by adding cottage cheese to make it creamy.

(6 servings)

 

Ingredients:

1 large butternut squash cubed– peeled, seeds removed

1 cup low fat cottage cheese

1 quart vegetable stock

1 large shallot or 1 small red onion cut into chunks

2 cloves garlic, peeled

2 tbsp olive oil

1 tsp dried sage

Salt and pepper to taste

 

Directions:

  1. Preheat oven to 400°. Line a large sheet pan with parchment paper.
  2. Add the squash, shallot and garlic to the pan and drizzle with olive oil, sprinkle with sage, and toss to coat.
  3. Cook 40-45 minutes or until squash is tender.
  4. Add cooked vegetables to a large pot along with the cottage cheese and vegetable stock. Use an immersion blender and blend until smooth, or puree using a standard blender.  Add salt and pepper to taste. Reheat as needed to desired temperature.

Nutrition information: 76 calories; 6g protein; 8g carbs; 3g sugar; 3g fat