Creamy High Protein Butternut Squash Soup
  1. Preheat your oven to 410°F

  2. Cut 1 large butternut squash in half and scoop out the seeds. Score the inside and place on a large baking tray

  3. Cut 1 large red onion into eighths and add to the tray

  4. Cut 12 mini red peppers in half, remove seeds, and add to the tray

  5. Drizzle or spray with 1 tbsp oil, then season with 1 tbsp onion powder, 1 tbsp thyme, and 1 tbsp smoked paprika

  6. Cut the top off a garlic bulb, drizzle with 1 tbsp olive oil, wrap in foil or parchment, and add to the tray

  7. Roast everything at 410°F for 50-60 minutes

  8. Scoop the squash from the skin and toss into a blender with the roasted onion and peppers along with the squeezed out garlic

  9. Pour in 17 oz bone broth and 3.5 servings cottage cheese

  10. Blend until creamy and smooth, taste and adjust with more salt or other spices

  11. Serve and enjoy, or store for meal prep

Course🍤Appetizer

Diets🥕Vegetarian🌾Gluten-free...

Category🍲Soup

Cuisine🇺🇸American

Occasions🍲Comfort Food📆Everyday

Season🍂Fall

DifficultyEasy ⏰ 45m

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