Creamy Butternut Squash Soup

50 mins
Serves 4
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Directions

  1. 1Preheat oven to 410°F.
  2. 2Preheat oven to 410°F.
  3. 3Preheat oven to 410°F.
  4. 4Cut butternut squash in half, scoop out seeds, and score the flesh.
  5. 5Cut butternut squash in half, scoop out seeds, and score the flesh.
  6. 6Cut butternut squash in half, scoop out seeds, and score the flesh.
  7. 7Place butternut squash on a baking tray along with sliced red onion and halved mini red peppers.
  8. 8Place butternut squash on a baking tray along with sliced red onion and halved mini red peppers.
  9. 9Place butternut squash on a baking tray along with sliced red onion and halved mini red peppers.
  10. 10Drizzle with olive oil, onion powder, thyme, and smoked paprika.
  11. 11Drizzle with olive oil, onion powder, thyme, and smoked paprika.
  12. 12Drizzle with olive oil, onion powder, thyme, and smoked paprika.
  13. 13Wrap a garlic bulb in foil, drizzle with olive oil, and add to the tray.
  14. 14Wrap a garlic bulb in foil, drizzle with olive oil, and add to the tray.
  15. 15Wrap a garlic bulb in foil, drizzle with olive oil, and add to the tray.
  16. 16Roast in oven for 45-50 minutes.
  17. 17Roast in oven for 45-50 minutes.
  18. 18Roast in oven for 45-50 minutes.
  19. 19Scoop out the roasted squash and blend it with roasted onion and peppers.
  20. 20Scoop out the roasted squash and blend it with roasted onion and peppers.
  21. 21Scoop out the roasted squash and blend it with roasted onion and peppers.
  22. 22Add bone broth and cottage cheese to the blender.
  23. 23Add bone broth and cottage cheese to the blender.
  24. 24Add bone broth and cottage cheese to the blender.
  25. 25Blend until creamy and smooth.
  26. 26Blend until creamy and smooth.
  27. 27Blend until creamy and smooth.
  28. 28Serve hot and top with cream, chipotle sauce, red pepper flakes, and fresh herbs.
  29. 29Serve hot and top with cream, chipotle sauce, red pepper flakes, and fresh herbs.
  30. 30Serve hot and top with cream, chipotle sauce, red 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 pepper
  • 2 red bell pepper
  • 2 red bell pepper
  • 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