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Preheat your oven to 410°F.
Cut 1 large butternut squash in half and scoop out the seeds. Carefully score the flesh with a knife to help it cook evenly and soak up all those spices. Place it on a large baking tray.
Add 1 large red onion, cut into eighths, to the tray, along with the red peppers. Drizzle or spray the veggies with 1 tablespoon of the oil, 1 tablespoon of onion powder, 1 tablespoon of thyme, and 1 tablespoon smoked paprika.
Slice the top off a garlic bulb, drizzle with the remaining 1 tablespoon of olive oil, then wrap in foil or parchment, and add to the tray.
Roast everything at 410°F for 45-50 minutes.
Once roasted, scoop the squash away from the skin, then toss it in a blender with the roasted onion and peppers. Squeeze out the garlic from the bulb and add that in too.
Pour in the bone broth and cottage cheese. Blend until it’s super creamy and smooth.