# Creamy Butternut Squash Soup

A creamy butternut squash soup packed with protein from cottage cheese and bone broth.

- Total time: 50 min
- Cuisine: Mexican
- Category: Soup
- Language: en

## Ingredients

- 1 large butternut squash
- 2 honey nut squash
- 1 large red onion
- 12 mini red peppers
- 2 red bell peppers
- 1 tbsp olive oil
- 1 tbsp onion powder
- 1 tbsp thyme
- 1 tbsp smoked paprika
- 1 garlic bulb
- 17 oz bone broth
- 3.5 servings cottage cheese
- 0.5 tbsp cream
- 1 drizzle chipotle hot sauce
- 1 pinch red pepper flakes
- 1 handful cilantro or parsley

## Instructions

1. Preheat oven to 410°F.
2. Cut butternut squash in half, scoop out seeds, and score the flesh.
3. Place squash, sliced red onion, and halved mini red peppers on a baking tray.
4. Drizzle with olive oil, onion powder, thyme, and smoked paprika.
5. Wrap a garlic bulb in foil, drizzle with olive oil and add to tray.
6. Roast at 410°F for 45-50 minutes.
7. Scoop the roasted squash from its skin, and add it to a blender along with the roasted onion, peppers and garlic.
8. Add bone broth and cottage cheese to the blender.
9. Blend until smooth and creamy.
10. Serve hot and top with cream, chipotle hot sauce, red pepper flakes, and fresh herbs.

## Equipment

- oven
- baking tray
- knife
- blender

## Source

- Original video: https://www.facebook.com/share/r/18tVvnusHh/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/5e3f82f4-4fe1-455a-ac81-65047c45c7f9
- Extracted: 2025-04-16

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt