Smoky Butternut Squash Soup

Recipe from Shred Happens.

Ingredients:

• 1 butternut squash, sliced in half lengthwise, seeds removed, and scored diagonally
• 1 red onion, but into eighths
• 12-14 mini red peppers (2 large red peppers), halved and seeds removed
• 1 TBSP olive oil
• 1 TBSP onion powder
• 1 TBSP dried thyme
• 1 TBSP smoked paprika
• Salt and pepper
• Garlic bulb and 1 TBSP olive oil
• 20 oz. bone broth
• 3 servings of cottage cheese (3/4 of a 16 oz. container)
• Cream to drizzle
• Chipotle hot sauce
• Cilantro, chopped

Directions:

1. Preheat Oven: Preheat oven to 410F.
2. Butternut Squash: Cut squash lengthwise and clean out seeds; diagonally score both halves and place on baking sheet.
3. Red Onion: Cut red onion into eighths and add to baking sheet.
4. Peppers: Cut in half, remove seeds, and add to baking sheet.
5. Add Seasoning: Add olive oil through salt and pepper to veggies and toss to combine.
6. Garlic Bulb: Slice top off of garlic bulb, place on a foil sheet big enough to cover the garlic, drizzle top of garlic with 1 TBSP olive oil and wrap up garlic. Add to the baking sheet with the veggies.
7. Roast Veggies: Roast for about 50 minutes. After 40 minutes, check the peppers and onion as they may be done before the squash, and if so, pull when done and continue cooking squash until fork tender.
8. Puree Veggies: Once all veggies are done scoop the squash into a Dutch oven, add the peppers, and onion, and squeeze the garlic from the bulb into the Dutch oven. Add the bone broth and cottage cheese and use an immersion blender to puree (can use a blende instead). Taste and adjust seasoning.
9. Serve: Topped with cream, chipotle hot sauce (a must), and chopped cilantro.

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Smoky Butternut Squash Soup

Recipe by RC

0.0 from 0 votes

Ingredients

• 1 butternut squash, sliced in half lengthwise, seeds removed, and scored diagonally

• 1 red onion, but into eighths

• 12-14 mini red peppers (2 large red peppers), halved and seeds removed

• 1 TBSP olive oil

• 1 TBSP onion powder

• 1 TBSP dried thyme

• 1 TBSP smoked paprika

• Salt and pepper

• Garlic bulb and 1 TBSP olive oil

• 20 oz. bone broth

• 3 servings of cottage cheese (3/4 of a 16 oz. container)

• Cream to drizzle

• Chipotle hot sauce

• Cilantro, chopped

Directions

• Preheat Oven: Preheat oven to 410F.
• Butternut Squash: Cut squash lengthwise and clean out seeds; diagonally score both halves and place on baking sheet.
• Red Onion: Cut red onion into eighths and add to baking sheet.
• Peppers: Cut in half, remove seeds, and add to baking sheet.
• Add Seasoning: Add olive oil through salt and pepper to veggies and toss to combine.
• Garlic Bulb: Slice top off of garlic bulb, place on a foil sheet big enough to cover the garlic, drizzle top of garlic with 1 TBSP olive oil and wrap up garlic. Add to the baking sheet with the veggies.
• Roast Veggies: Roast for about 50 minutes. After 40 minutes, check the peppers and onion as they may be done before the squash, and if so, pull when done and continue cooking squash until fork tender.
• Puree Veggies: Once all veggies are done scoop the squash into a Dutch oven, add the peppers, and onion, and squeeze the garlic from the bulb into the Dutch oven. Add the bone broth and cottage cheese and use an immersion blender to puree (can use a blende instead). Taste and adjust seasoning.
• Serve: Topped with cream, chipotle hot sauce (a must), and chopped cilantro.