Directions
- 1Preheat your oven to 410°F.
- 2Cut butternut squash in half and scoop out the seeds.
- 3Score the flesh with a knife to help it cook evenly.
- 4Place the squash on a large baking tray.
- 5Add 1 large red onion, cut into eighths to the tray.
- 6Add 12-14 mini red peppers (or 2 red bell peppers), sliced in half and the seeds removed, to the tray.
- 7Drizzle 1 tbsp olive oil, 1 tbsp onion powder, 1 tbsp thyme, and 1 tbsp smoked paprika over the veggies.
- 8Slice the top off a garlic bulb, drizzle with 1 tbsp olive oil, wrap it in foil or parchment, and add to the tray.
- 9Roast everything at 410°F for 45-50 minutes.
- 10Once roasted, scoop the squash away from the skin.
- 11Blend the squash with roasted onion and peppers in a blender.
- 12Squeeze out the garlic from the bulb and add it to the blender.
- 13Pour in 17 oz bone broth and 3.5 servings of cottage cheese.
- 14Blend until it’s super creamy and smooth.
- 15Serve hot and top with cream, chipotle sauce, pepper flakes and fresh herbs.
Ingredients
- 1 large butternut squash
- 2 honey nut squash
- 1 large red onion
- 12 mini red peppers
- 2 red bell peppers
- 1 tbsp olive oil
- 1 tbsp onion powder
- 1 tbsp thyme
- 1 tbsp smoked paprika
- 1 garlic bulb
- 17 oz bone broth
- 3.5 servings cottage cheese
- 0.5 tbsp cream
- 1 drizzle chipotle hot sauce
- 1 pinch red pepper flakes
- 1 handful cilantro or parsley
Equipment
ovenbaking trayknifeblender
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