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Preheat your oven to 410°F.
Cut 1 large butternut squash (or 2 honey nut squash) in half and scoop out the seeds. Score the inside to help it cook evenly and soak up flavor from the spices. Place on a large baking tray.
Add 1 large red onion, cut into eighths.
Cut 12 mini red peppers (or 2 red bell peppers) in half, remove seeds, and add to the tray.
Drizzle or spray with 1 tbsp oil, then season with 1 tbsp onion powder, 1 tbsp thyme, and 1 tbsp smoked paprika.
Cut the top off a garlic bulb, drizzle with 1 tbsp olive oil, wrap in foil or parchment, and add to the tray.
Roast everything at 410°F for 50-60 mins.
Once roasted, scoop the squash from the skin and toss into a blender with the roasted onion and peppers along with the squeezed out garlic.
Pour in 17 oz bone broth (chicken, veggie, or beef) and 3.5 servings cottage cheese (about ¾ tub).
Blend until creamy and smooth, taste and adjust with more salt or other spices and serve!
You can also store for meal prep. Add whatever toppings you want and enjoy.