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