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Preheat your oven to 410°F.
Cut the butternut squash (or honey nut squash) in half and scoop out the seeds. Carefully score the flesh with a knife.
Add the cut red onion, sliced mini red peppers (or red bell peppers), and place on a large baking tray.
Drizzle or spray the veggies with 1 tbsp oil, 1 tbsp onion powder, 1 tbsp thyme, and 1 tbsp smoked paprika.
Slice the top off the garlic bulb, drizzle with 1 tbsp olive oil, wrap in foil or parchment, and add to the tray.
Roast everything at 410°F for 45-50 minutes.
Scoop the roasted squash away from the skin and add it to a blender along with the roasted onion and peppers. Squeeze the roasted garlic into the blender as well.
Pour in the 17 oz bone broth and 3.5 servings of cottage cheese.
Blend until the soup is super creamy and smooth.
Serve the soup hot, and top with ½ tbsp cream, a drizzle of chipotle hot sauce, red pepper flakes, and fresh herbs like cilantro or parsley.