High Protein Butternut Squash Soup

50 mins
Serves 4
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Directions

  1. 1Preheat your oven to 410°F.
  2. 2Preheat your oven to 410°F.
  3. 3Preheat your oven to 410°F.
  4. 4Cut butternut squash in half and scoop out the seeds.
  5. 5Cut butternut squash in half and scoop out the seeds.
  6. 6Cut butternut squash in half and scoop out the seeds.
  7. 7Score the flesh with a knife to help it cook evenly.
  8. 8Score the flesh with a knife to help it cook evenly.
  9. 9Score the flesh with a knife to help it cook evenly.
  10. 10Place the squash on a large baking tray.
  11. 11Place the squash on a large baking tray.
  12. 12Place the squash on a large baking tray.
  13. 13Add 1 large red onion, cut into eighths to the tray.
  14. 14Add 1 large red onion, cut into eighths to the tray.
  15. 15Add 1 large red onion, cut into eighths to the tray.
  16. 16Add 12-14 mini red peppers (or 2 red bell peppers), sliced in half and the seeds removed, to the tray.
  17. 17Add 12-14 mini red peppers (or 2 red bell peppers), sliced in half and the seeds removed, to the tray.
  18. 18Add 12-14 mini red peppers (or 2 red bell peppers), sliced in half and the seeds removed, to the tray.
  19. 19Drizzle 1 tbsp olive oil, 1 tbsp onion powder, 1 tbsp thyme, and 1 tbsp smoked paprika over the veggies.
  20. 20Drizzle 1 tbsp olive oil, 1 tbsp onion powder, 1 tbsp thyme, and 1 tbsp smoked paprika over the veggies.
  21. 21Drizzle 1 tbsp olive oil, 1 tbsp onion powder, 1 tbsp thyme, and 1 tbsp smoked paprika over the veggies.
  22. 22Slice the top off a garlic bulb, drizzle with 1 tbsp olive oil, wrap it in foil or parchment, and add to the tray.
  23. 23Slice the top off a garlic bulb, drizzle with 1 tbsp olive oil, wrap it in foil or parchment, and add to the tray.
  24. 24Slice the top off a garlic bulb, drizzle with 1 tbsp olive oil, wrap it in foil or parchment, and add to the tray.
  25. 25Roast everything at 410°F for 45-50 minutes.
  26. 26Roast everything at 410°F for 45-50 minutes.
  27. 27Roast everything at 410°F for 45-50 minutes.
  28. 28Once roasted, scoop the squash away from the skin.
  29. 29Once roasted, scoop the squash away from the skin.
  30. 30Once roasted, scoop the squash away from the skin.
  31. 31Blend the squash with roasted onion and peppers in a blender.
  32. 32Blend the squash with roasted onion and peppers in a blender.
  33. 33Blend the squash with roasted onion and peppers in a blender.
  34. 34Squeeze out the garlic from the bulb and add it to the blender.
  35. 35Squeeze out the garlic from the bulb and add it to the blender.
  36. 36Squeeze out the garlic from the bulb and add it to the blender.
  37. 37Pour in 17 oz bone broth and 3.5 servings of cottage cheese.
  38. 38Pour in 17 oz bone broth and 3.5 servings of cottage cheese.
  39. 39Pour in 17 oz bone broth and 3.5 servings of cottage cheese.
  40. 40Blend until it’s super creamy and smooth.
  41. 41Blend until it’s super creamy and smooth.
  42. 42Blend until it’s super creamy and smooth.
  43. 43Serve hot and top with cream, chipotle sauce, pepper flakes and fresh herbs.
  44. 44Serve hot and top with cream, chipotle sauce, pepper flakes and fresh herbs.
  45. 45Serve hot and top with cream, chipotle sauce, pepper flakes and fresh herbs.

Ingredients

  • 1 large butternut squash
  • 1 large butternut squash
  • 1 large butternut squash
  • 2 honey nut squash
  • 2 honey nut squash
  • 2 honey nut squash
  • 1 large red onion
  • 1 large red onion
  • 1 large red onion
  • 12 mini red peppers
  • 12 mini red peppers
  • 12 mini red peppers
  • 2 red bell peppers
  • 2 red bell peppers
  • 2 red bell peppers
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive 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
  • 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
  • 1 drizzle chipotle hot sauce
  • 1 drizzle chipotle hot sauce
  • 1 drizzle chipotle hot sauce
  • 1 pinch red pepper flakes
  • 1 pinch red pepper flakes
  • 1 pinch red pepper flakes
  • 1 handful cilantro or parsley
  • 1 handful cilantro or parsley
  • 1 handful cilantro or parsley

Equipment

ovenbaking trayknifeblender