High Protein Butternut Squash Soup

Ingredients (raw weights)

• 1000 g butternut squash, raw
• 188 g onion, raw
• 390 g bell pepper, raw
• 14 g oil, as sold
• 6.9 g onion powder, dry
• 4.3 g thyme, dried, dry
• 6.8 g paprika, dry
• 0.5 g salt, dry
• 40 g garlic, raw
• 14 g olive oil, as sold
• 567 g bone broth, as sold
• 395 g cottage cheese, 1% low fat, as sold

Steps

1. 1⃣ Preheat oven to 410°F.
2. 2⃣ Cut 1 large butternut squash in half, clean out the middle, and score it diagnollay with a sharp knife so it cooks better and soaks up the spices. Place it on a baking sheet or tray.
3. 3⃣ Cut 1 large red onion into eighths, add to the tray.
4. 4⃣ Grab 12-14 mini red peppers (or 2 red bell peppers), cut in half, remove seeds, and add to the tray.
5. 5⃣ Drizzle or spray 1 tbsp oil, 1-2 tbsp onion powder, 1 tbsp thyme, and 1 tbsp smoked paprika over the veggies.
6. 6⃣ Slice 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 mins.
7. 7⃣ Once roasted, scoop the squash out of the skin, squeeze out the garlic, and toss all veggies into a blender.
8. 8⃣ Pour in ~20oz bone broth, 3 servings of cottage cheese (around 3/4 of a tub).
9. 9⃣ Blend really well until smooth. Then top if you wish. I like to add 1/2 tbsp cream, a drizzle of chipotle hot sauce (this is key!), and some fresh herbs like cilantro.