Preheat your oven to 410°F
Cut 1 large butternut squash in half and scoop out the seeds. Score the inside and place on a large baking tray
Cut 1 large red onion into eighths and add to the tray
Cut 12 mini red 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 minutes
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 and 3.5 servings cottage cheese
Blend until creamy and smooth, taste and adjust with more salt or other spices
Serve and enjoy, or store for meal prep
