High Protein Butternut Squash Soup
Directions
- 1Preheat oven to 400°F (205°C).
- 2Add butternut squash, onion, bell pepper, sweet potato, tomatoes, and garlic bulb to a baking dish.
- 3Drizzle olive oil, season with the spice mix listed above (save 1 tsp of the spice mix for later).
- 4Roast 30 minutes, or until veggies are golden and tender.
- 5To a blender, add roasted veggies, bone broth, cottage cheese, and a pinch of that spice mix if you have any leftover.
- 6Blend until silky smooth.
Ingredients
- 1 medium-large butternut squash, cut down the middle
- 1 red onion, large dices
- 2 bell peppers (red and orange), sliced
- 2 cups cherry tomatoes
- 1 large sweet potato, large dices
- 1 garlic bulb, halved (roasted skin on)
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp onion powder
- 1.5 tsp curry powder
- 1 tsp ginger powder
- 1 tsp nutmeg
- 1 tbsp Italian herb
- 1 tsp zatar
- 1 tsp sugar
- 3 cups bone broth
- 1 cups cottage cheese
- Greek yogurt drizzle
- pumpkin seeds
- chives
- garlic bread
Equipment
oven safe dishblenderbaking dish
Tips
- Add more broth for thinner consistency.
- Taste and adjust salt or seasoning as needed.
- Serve hot, topped with Greek yogurt drizzle, pumpkin seeds, and scallions. Enjoy with garlic bread for the full cozy effect.
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