High Protein Butternut Squash Soup

30 mins
Serves 1
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Directions

  1. 1Preheat oven to 400°F (205°C).
  2. 2Add butternut squash, onion, bell pepper, sweet potato, tomatoes, and garlic bulb to a baking dish.
  3. 3Drizzle olive oil, season with the spice mix listed above (save 1 tsp of the spice mix for later).
  4. 4Roast 30 minutes, or until veggies are golden and tender.
  5. 5To a blender, add roasted veggies, bone broth, cottage cheese, and a pinch of that spice mix if you have any leftover.
  6. 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.