Creamy Butternut Squash Soup

45m
Serves 4
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Directions

  1. 1Cut butternut or honey nut squash in half and scoop out the seeds.
  2. 2Score the flesh with a knife to help it cook evenly.
  3. 3Cut the red onion into eighths.
  4. 4Slice mini red peppers or bell peppers in half and remove seeds.
  5. 5Place the squash, red onion, and mini red peppers on a large baking tray.
  6. 6Drizzle olive oil over the vegetables.
  7. 7Season with salt, pepper, onion powder, thyme, and smoked paprika.
  8. 8Slice the top off a garlic bulb, drizzle with olive oil, and wrap in foil or parchment paper.
  9. 9Place the garlic bulb on the baking tray with the other vegetables.
  10. 10Roast everything in the oven at 410°F for 45-50 minutes.
  11. 11Scoop the roasted squash from its skin.
  12. 12Add the roasted squash, onion, peppers, and squeezed garlic to a blender.
  13. 13Pour in bone broth.
  14. 14Add cottage cheese to the blender.
  15. 15Blend until super creamy and smooth.
  16. 16Serve the soup hot.
  17. 17Optionally, top with cream, chipotle hot sauce, red pepper flakes, and fresh herbs.

Ingredients

  • 1 large butternut or honey nut squash
  • 1 large red onion
  • 12 pieces mini red peppers or bell peppers
  • 1 tbsp olive oil
  • salt
  • pepper
  • 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
  • drizzle chipotle hot sauce
  • red pepper flakes
  • fresh herbs (cilantro or parsley)

Equipment

sharp knifeoven safe panblenderbaking trayfoil or parchment paper

Tips

  • You can easily divide this into 3, 4, or 5 servings.
  • I promise, you don’t taste the cottage cheese.