Butternut Squash Broccoli Soup

5 from 2 votes

Make a pot of this butternut squash broccoli soup in just 30 minutes using just one pot and a blender.

Prep Time10

Cook Time20

Total Time30

Course: Soup

Cuisine: American

Diet: Low Calorie

Servings: bowls

Place extra virgin olive oil in a large pot with minced garlic, onion, bay leaves and ginger. Bring to a medium heat and sauté the veggies until tender.
Add the butternut squash, broccoli, salt, pepper, chili powder, lime juice, and broth to the pot. Bring to a boil then reduce to a simmer.
Simmer on low, covered 20 minutes. Remove the bay leaves then stir in the milk. Let the soup cool 10 minutes at room temperature.
Transfer the soup to a high-speed blender and blend on high until smooth. Transfer the soup to bowls for serving or to store.
Next blend the the cottage cheese and divide it evenly among four servings swirling the blended cottage cheese into each bowl. Top with pumpkin seeds and sage leaves for serving.

Use a vented blender when blending hot soups to allow the steam and heat to escape as you blend. You can also use an immersion blender to avoid transferring hot soup between the stove and blender.
Adjust the consistency by letting thin soup simmer for a longer amount of time or by adding more broth or milk to thick soup to thin it out.
Ensure the squash is easy to mash with a fork before blending the soup to ensure it blends smoothly without chunks.