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Preheat your oven to 410°F.
Cut the butternut 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 the red onion, cut into eighths.
Cut the mini red peppers (or 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!