Credits to @shredhappens

Ingredients

• 1 butternut squash
• 1 large red onion, cut into eigths
• 12-14 mini red peppers, sliced in half (or 2 red bell peppers, cut into eights)
• 2 Tbsp olive oil
• 1 Tbsp onion powder
• 1 Tbsp thyme
• 1 Tbsp smoked paprika
• 1 garlic bulb
• 17 oz bone broth (chicken, veggie, or beef)
• 3.5 servings of cottage cheese (about 3/4 of a tub)
• Toppings: 1/2 Tbsp cream, a drizzle of hot sauce, red pepper flakes, and fresh herbs like cilantro or parsley

Instructions

1. Preheat oven to 410F.
2. Cut butternut squash in half and scoop out 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.
3. Add red onion and bell pepper slices to the tray. Drizzle with 1 Tbsp oil, and toss to coat evenly.
4. Combine onion powder, thyme, and smoked paprika in a small dish. Sprinkle evenly over the veggies.
5. Slice the top off a garlic bulb, drizzle with 1 Tbsp olive oil, wrap in foil or parchment paper, and add to the tray.
6. Roast everything for 45-50 minutes.
7. Once roasted, scoop the sqaush 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 to the blender.
8. Add the bone broth and cottage cheese. Blend until it is super creamy and smooth.
9. Serve hot! You may need to bring to a simmer on the stove top before serving.

Natalie’s notes

Made 12/5/24. I used 1 bag frozen butternut squash, and next time would use 2-3 bags or fresh butternut squash. You can’t taste the cottage cheese, and it makes it really creamy and more filling than traditional soups. Serve with a slice of seedy, crusty bread.