Creamy Butternut Squash Soup

50 mins
Serves 4
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Directions

  1. 1Preheat your oven to 410°F (210°C).
  2. 2Preheat your oven to 410°F (210°C).
  3. 3Preheat your oven to 410°F (210°C).
  4. 4Cut the butternut squash in half, remove the seeds, and score the flesh diagonally using a sharp knife.
  5. 5Cut the butternut squash in half, remove the seeds, and score the flesh diagonally using a sharp knife.
  6. 6Cut the butternut squash in half, remove the seeds, and score the flesh diagonally using a sharp knife.
  7. 7Cut the red onion into eighths.
  8. 8Cut the red onion into eighths.
  9. 9Cut the red onion into eighths.
  10. 10Slice the mini red peppers in half and remove the seeds.
  11. 11Slice the mini red peppers in half and remove the seeds.
  12. 12Slice the mini red peppers in half and remove the seeds.
  13. 13Place the butternut squash, red onion, and mini red peppers in an oven-safe pan.
  14. 14Place the butternut squash, red onion, and mini red peppers in an oven-safe pan.
  15. 15Place the butternut squash, red onion, and mini red peppers in an oven-safe pan.
  16. 16Add olive oil, salt, pepper, and a few easy spices (onion powder, thyme, smoked paprika) over the vegetables.
  17. 17Add olive oil, salt, pepper, and a few easy spices (onion powder, thyme, smoked paprika) over the vegetables.
  18. 18Add olive oil, salt, pepper, and a few easy spices (onion powder, thyme, smoked paprika) over the vegetables.
  19. 19Slice the top off a garlic bulb, drizzle with olive oil, wrap in parchment paper, and add it to the pan with the other vegetables.
  20. 20Slice the top off a garlic bulb, drizzle with olive oil, wrap in parchment paper, and add it to the pan with the other vegetables.
  21. 21Slice the top off a garlic bulb, drizzle with olive oil, wrap in parchment paper, and add it to the pan with the other vegetables.
  22. 22Roast the vegetables in the oven at 410°F (210°C) for 45-50 minutes.
  23. 23Roast the vegetables in the oven at 410°F (210°C) for 45-50 minutes.
  24. 24Roast the vegetables in the oven at 410°F (210°C) for 45-50 minutes.
  25. 25Once roasted, scoop the cooked squash flesh into a blender.
  26. 26Once roasted, scoop the cooked squash flesh into a blender.
  27. 27Once roasted, scoop the cooked squash flesh into a blender.
  28. 28Add the roasted onion, peppers, and squeezed garlic from the bulb into the blender.
  29. 29Add the roasted onion, peppers, and squeezed garlic from the bulb into the blender.
  30. 30Add the roasted onion, peppers, and squeezed garlic from the bulb into the blender.
  31. 31Pour bone broth and cottage cheese into the blender with the roasted vegetables.
  32. 32Pour bone broth and cottage cheese into the blender with the roasted vegetables.
  33. 33Pour bone broth and cottage cheese into the blender with the roasted vegetables.
  34. 34Blend until the soup is super creamy and smooth.
  35. 35Blend until the soup is super creamy and smooth.
  36. 36Blend until the soup is super creamy and smooth.
  37. 37Serve the soup hot, topped with cream, chipotle hot sauce, red pepper flakes, and fresh herbs like cilantro or parsley.
  38. 38Serve the soup hot, topped with cream, chipotle hot sauce, red pepper flakes, and fresh herbs like cilantro or parsley.
  39. 39Serve 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 Butternut squash
  • 1 large Butternut squash
  • 1 large Red onion
  • 1 large Red onion
  • 1 large Red onion
  • 12 mini Mini red peppers
  • 12 mini Mini red peppers
  • 12 mini Mini red peppers
  • 1 tbsp Oil
  • 1 tbsp Oil
  • 1 tbsp Oil
  • 1 tbsp Onion powder
  • 1 tbsp Onion powder
  • 1 tbsp Onion powder
  • 1 tbsp Thyme
  • 1 tbsp Thyme
  • 1 tbsp Thyme
  • 1 tbsp Smoked paprika
  • 1 tbsp Smoked paprika
  • 1 tbsp Smoked paprika
  • 1 Garlic bulb
  • 1 Garlic bulb
  • 1 Garlic bulb
  • 1 tbsp Olive oil
  • 1 tbsp Olive oil
  • 1 tbsp Olive oil
  • 17 oz Bone broth
  • 17 oz Bone broth
  • 17 oz Bone broth
  • 3.5 servings Cottage cheese
  • 3.5 servings Cottage cheese
  • 3.5 servings Cottage cheese
  • 0.5 tbsp Cream
  • 0.5 tbsp Cream
  • 0.5 tbsp Cream
  • drizzle Chipotle hot sauce
  • drizzle Chipotle hot sauce
  • drizzle Chipotle hot sauce
  • Red pepper flakes
  • Red pepper flakes
  • Red pepper flakes
  • fresh herbs Cilantro or parsley
  • fresh herbs Cilantro or parsley
  • fresh herbs Cilantro or parsley
  • Salt
  • Salt
  • Salt
  • Pepper
  • Pepper
  • Pepper
  • Spices
  • Spices
  • 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).