High Protein Butternut Squash Soup
Directions
- 1Preheat oven to 410°F.
- 2Cut butternut squash in half, clean out the middle, and score it diagonally. Place on a baking sheet.
- 3Cut the red onion into eighths and add to the tray.
- 4Cut mini red peppers in half, remove seeds, and add to the tray.
- 5Drizzle or spray oil, onion powder, thyme, and smoked paprika over the vegetables.
- 6Slice the top off a garlic bulb, drizzle with olive oil, wrap in foil or parchment, and add to the tray.
- 7Roast everything at 410°F.
- 8Scoop the squash out of the skin, squeeze out the garlic, and toss all vegetables into a blender.
- 9Pour in bone broth and cottage cheese, then blend until smooth.
- 10Top with cream, chipotle hot sauce, and fresh cilantro if desired.
Ingredients
- 1 whole butternut squash
- 1 whole red onion
- 12-14 whole mini red peppers
- 1 tbsp oil
- 1-2 tbsp onion powder
- 1 tbsp thyme
- 1 tbsp smoked paprika
- 1 whole garlic bulb
- 1 tbsp olive oil
- 20 oz bone broth
- 3/4 tub cottage cheese
- 1/2 tbsp cream (optional)
- to taste chipotle hot sauce (optional)
- to taste fresh herbs (cilantro) (optional)
Equipment
ovenbaking sheetknifefoilparchment paperblender
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