# Creamy Butternut Squash Soup

This recipe makes a creamy butternut squash soup with 75 grams of protein.

- Servings: 4 servings
- Total time: 50 min
- Cuisine: Mexican
- Category: Soup
- Language: en

## Ingredients

- 1 large butternut squash
- 2 honey nut squash
- 1 large red onion
- 12 mini red peppers
- 2 red bell pepper
- 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

## Instructions

1. Preheat oven to 410°F.
2. Cut butternut squash in half, scoop out seeds, and score the flesh.
3. Place butternut squash on a baking tray along with sliced red onion and halved mini red peppers.
4. Drizzle with olive oil, onion powder, thyme, and smoked paprika.
5. Wrap a garlic bulb in foil, drizzle with olive oil, and add to the tray.
6. Roast in oven for 45-50 minutes.
7. Scoop out the roasted squash and blend it with roasted onion and peppers.
8. Add bone broth and cottage cheese to the blender.
9. Blend until creamy and smooth.
10. Serve hot and top with cream, chipotle sauce, red pepper flakes, and fresh herbs.

## Equipment

- oven
- baking tray
- knife
- blender

## Source

- Original video: https://www.facebook.com/share/v/1AHyumkmDn/?mibextid=wwXIfr
- Recipe page: https://www.cliprecipe.com/recipe/d9db56f4-a56e-4365-9bc3-75f409807892
- Extracted: 2025-04-28

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt