High-Protein Butternut Squash Soup
A creamy, high-protein butternut squash soup made with cottage cheese and bone broth, packed with vegetables and flavor.
Ingredients
- butternut squash
- red onion
- mini red peppers
- olive oil
- onion powder
- thyme
- smoked paprika
- garlic
- olive oil
- bone broth
- servings cottage cheese
- cream
- chipotle hot sauce
- red pepper flakes
- fresh cilantro
Method
- 1
Preheat your oven to 410°F.
- 2
Prepare the butternut squash. Cut it in half lengthwise and use a spoon to scoop out the seeds.
- 3
Carefully score the flesh of the squash in a crisscross pattern with a sharp knife.
- 4
Place the squash halves, cut-side up, on a large baking tray.
- 5
Cut the red onion into eighths and add the pieces to the baking tray around the squash.
- 6
Slice the mini red peppers in half, remove the seeds, and add them to the tray.
- 7
Drizzle the vegetables with olive oil and season with onion powder, thyme, and smoked paprika.
- 8
Prepare the garlic. Slice the top off the bulb to expose the cloves, drizzle with olive oil, and wrap it securely in parchment paper. Place the wrapped garlic on the baking tray.
- 9
Roast everything at 410°F for 45-50 minutes, or until the vegetables are tender and slightly caramelized.
- 10
Once roasted, remove the tray from the oven. Scoop the cooked squash flesh away from the skin and add it to a blender.
- 11
Add the roasted onion, peppers, and squeeze the soft, roasted garlic cloves from the bulb into the blender.
- 12
Pour in the bone broth and add the cottage cheese.
- 13
Blend on high speed until the soup is completely smooth and creamy.
- 14
To serve, pour the hot soup into bowls. Garnish with a swirl of cream, a drizzle of chipotle hot sauce, a sprinkle of red pepper flakes, and fresh herbs.
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