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Roasted Fall Vegetable Soup with Creamy Cottage Cheese

A comforting blend of butternut squash, sweet potatoes, carrots, and aromatic spices. Finished with creamy Prairie Farms Cottage Cheese, this hearty soup is packed with flavor and protein.
Cuisine: American
Course: 1 pot meals, Kid Friendly, Lunches, Main Dishes, Soups
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Prep Time 25 minutes
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Total Time 1 hour
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8
Servings 8
Two bowls of creamy roasted fall vegetable soup topped with fresh parsley, set on a light stone surface with spoons beside them and a sweet potato and parsley in the background.

Ingredients:

  • 2 lbs. Butternut Squash
  • 1 lb. Sweet Potatoes
  • 12 oz. Carrots
  • 1 medium Yellow Onion
  • 5 cloves Garlic
  • 2 ½ tbsp. Olive Oil
  • 2 ½ tsp. Kosher Salt plus more to taste
  • 1 tsp. Ground Cinnamon
  • ½ tsp. Chili Powder
  • ½ tsp. Ground Cumin
  • ½ tsp. Black Pepper
  • 2 tbsp. Prairie Farms Unsalted Butter
  • 8 cups low-sodium Chicken or Vegetable Broth
  • 1 tsp. Apple Cider Vinegar
  • 1 tsp. freshly chopped Thyme
  • 1 cup Prairie Farms 4% Small Curd Cottage Cheese

Directions:

  • Preheat oven to 400°F. Prepare two rimmed baking sheets with parchment paper and set aside.
  • Peel and cube butternut squash, sweet potatoes, and carrots into ½” pieces (about 6 cups of butternut squash, 4 cups of sweet potato, and 2 cups of carrots). Divide veggies between prepared baking sheets. Drizzle each pan with one tablespoon of olive oil.
  • In a small mixing bowl, combine two teaspoons of salt, cinnamon, chili powder, cumin, and black pepper. Stir to combine seasonings thoroughly, then sprinkle ⅓ of the seasoning blend over each pan of veggies, reserving last ⅓.
  • Toss to coat each pan of veggies evenly in oil and seasonings. Roast vegetables at 400°F for 15 minutes.
  • While vegetables roast, peel and cut onion into 8-10 wedges, about ½”-¾” wide (about 1 ½ cups of onion slices). Peel garlic cloves, then toss both with remaining ½ tablespoon of olive oil and ½ tsp. salt.
  • Carefully remove baking sheets from oven and add onion and garlic. Return to oven and roast for another 20 minutes.
  • When vegetables are almost done roasting, melt butter in a large pot over medium heat. Stir in remaining ⅓ of seasoning mix and cook for one minute.
  • Transfer all roasted veggies to the pot. Pour in broth, then bring pot to a boil. Turn down to a simmer and simmer for fifteen minutes. While the soup simmers, remove cottage cheese from refrigerator and let it come to room temperature.
  • Stir apple cider vinegar and chopped thyme into soup. Use an immersion blender to blend soup until smooth, or work in batches to carefully blend it in a blender.
  • Spoon cottage cheese into blender or a food processor. With blender running, slowly drizzle in about ½ cup hot soup to temper it, blending until very smooth and warm (add more soup if needed).
  • Stir warm blended cottage cheese into pot of soup. Taste and season with more salt or pepper. Serve hot with fresh herbs like parsley, chives, or more thyme.