Creamy Butternut Squash Soup

45 mins
Serves 4
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Directions

  1. 1Cut butternut or honey nut squash in half and scoop out the seeds.
  2. 2Cut butternut or honey nut squash in half and scoop out the seeds.
  3. 3Cut butternut or honey nut squash in half and scoop out the seeds.
  4. 4Score the flesh with a knife to help it cook evenly.
  5. 5Score the flesh with a knife to help it cook evenly.
  6. 6Score the flesh with a knife to help it cook evenly.
  7. 7Cut the red onion into eighths.
  8. 8Cut the red onion into eighths.
  9. 9Cut the red onion into eighths.
  10. 10Slice mini red peppers or bell peppers in half and remove seeds.
  11. 11Slice mini red peppers or bell peppers in half and remove seeds.
  12. 12Slice mini red peppers or bell peppers in half and remove seeds.
  13. 13Place the squash, red onion, and mini red peppers on a large baking tray.
  14. 14Place the squash, red onion, and mini red peppers on a large baking tray.
  15. 15Place the squash, red onion, and mini red peppers on a large baking tray.
  16. 16Drizzle olive oil over the vegetables.
  17. 17Drizzle olive oil over the vegetables.
  18. 18Drizzle olive oil over the vegetables.
  19. 19Season with salt, pepper, onion powder, thyme, and smoked paprika.
  20. 20Season with salt, pepper, onion powder, thyme, and smoked paprika.
  21. 21Season with salt, pepper, onion powder, thyme, and smoked paprika.
  22. 22Slice the top off a garlic bulb, drizzle with olive oil, and wrap in foil or parchment paper.
  23. 23Slice the top off a garlic bulb, drizzle with olive oil, and wrap in foil or parchment paper.
  24. 24Slice the top off a garlic bulb, drizzle with olive oil, and wrap in foil or parchment paper.
  25. 25Place the garlic bulb on the baking tray with the other vegetables.
  26. 26Place the garlic bulb on the baking tray with the other vegetables.
  27. 27Place the garlic bulb on the baking tray with the other vegetables.
  28. 28Roast everything in the oven at 410°F for 45-50 minutes.
  29. 29Roast everything in the oven at 410°F for 45-50 minutes.
  30. 30Roast everything in the oven at 410°F for 45-50 minutes.
  31. 31Scoop the roasted squash from its skin.
  32. 32Scoop the roasted squash from its skin.
  33. 33Scoop the roasted squash from its skin.
  34. 34Add the roasted squash, onion, peppers, and squeezed garlic to a blender.
  35. 35Add the roasted squash, onion, peppers, and squeezed garlic to a blender.
  36. 36Add the roasted squash, onion, peppers, and squeezed garlic to a blender.
  37. 37Pour in bone broth.
  38. 38Pour in bone broth.
  39. 39Pour in bone broth.
  40. 40Add cottage cheese to the blender.
  41. 41Add cottage cheese to the blender.
  42. 42Add cottage cheese to the blender.
  43. 43Blend until super creamy and smooth.
  44. 44Blend until super creamy and smooth.
  45. 45Blend until super creamy and smooth.
  46. 46Serve the soup hot.
  47. 47Serve the soup hot.
  48. 48Serve the soup hot.
  49. 49Optionally, top with cream, chipotle hot sauce, red pepper flakes, and fresh herbs.
  50. 50Optionally, top with cream, chipotle hot sauce, red pepper flakes, and fresh herbs.
  51. 51Optionally, top with cream, chipotle hot sauce, red pepper flakes, and fresh herbs.

Ingredients

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