Directions
- 1Preheat your oven to 410°F (210°C).
- 2Cut the butternut squash in half, remove the seeds, and score the flesh diagonally using a sharp knife.
- 3Cut the red onion into eighths.
- 4Slice the mini red peppers in half and remove the seeds.
- 5Place the butternut squash, red onion, and mini red peppers in an oven-safe pan.
- 6Add olive oil, salt, pepper, and a few easy spices (onion powder, thyme, smoked paprika) over the vegetables.
- 7Slice the top off a garlic bulb, drizzle with olive oil, wrap in parchment paper, and add it to the pan with the other vegetables.
- 8Roast the vegetables in the oven at 410°F (210°C) for 45-50 minutes.
- 9Once roasted, scoop the cooked squash flesh into a blender.
- 10Add the roasted onion, peppers, and squeezed garlic from the bulb into the blender.
- 11Pour bone broth and cottage cheese into the blender with the roasted vegetables.
- 12Blend until the soup is super creamy and smooth.
- 13Serve the soup hot, topped with cream, chipotle hot sauce, red pepper flakes, and fresh herbs like cilantro or parsley.
Ingredients
- 1 large Butternut squash
- 1 large Red onion
- 12 mini Mini red peppers
- 1 tbsp Oil
- 1 tbsp Onion powder
- 1 tbsp Thyme
- 1 tbsp Smoked paprika
- 1 Garlic bulb
- 1 tbsp Olive oil
- 17 oz Bone broth
- 3.5 servings Cottage cheese
- 0.5 tbsp Cream
- drizzle Chipotle hot sauce
- Red pepper flakes
- fresh herbs Cilantro or parsley
- Salt
- Pepper
- Spices
Equipment
Sharp knifeOven safe panBlenderBaking trayFoil or parchment paper
Tips
- Scoring the flesh of the squash helps it cook evenly and soak up spices.
- Using cottage cheese adds a creamy texture and protein boost without altering the taste.
- The recipe is versatile for different types of bone broth (chicken, veggie, or beef).
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