High-protein Butternut Squash Soup

• porties: 3 servings
• totale tijd: 50 minutes

Ingrediënten

1 large butternut squash

1 large red onion

12–14 mini red peppers, or 2 red bell peppers

1 garlic bulb

1 tbsp olive oil

1–2 tbsp onion powder

1 tbsp dried thyme

1 tbsp smoked paprika

About 20 oz bone broth

About 3 servings cottage cheese (around 3/4 of a tub)

Salt & pepper, to taste

For Topping — Optional:

1/2 tbsp cream

Chipotle hot sauce

Fresh cilantro or other herbs

Instructies

Roast the vegetables:

Preheat the oven to 410°F (210°C). Cut the butternut squash in half, scoop out the seeds, and score the flesh diagonally with a sharp knife. Place it cut-side up on a baking tray.

Add the vegetables:

Cut the red onion into eighths. Halve the mini red peppers and remove the seeds. Add both to the tray.

Season:

Drizzle or spray the vegetables with 1 tbsp olive oil. Sprinkle with onion powder, thyme, and smoked paprika.

Roast the garlic:

Slice the top off the garlic bulb, drizzle with 1 tbsp olive oil, then wrap it in foil or parchment. Place it on the tray with the vegetables.

Roast everything for about 50 minutes, or until the vegetables are tender and caramelized.

Blend:

Once roasted, scoop the squash from its skin and squeeze the roasted garlic cloves from the bulb. Add the squash, garlic, red onion, and peppers to a blender.

Make it creamy:

Add about 20 oz bone broth and the cottage cheese. Blend until completely smooth and creamy.

Serve:

Pour into bowls and top with a little cream, a drizzle of chipotle hot sauce, and fresh herbs such as cilantro.

Save it for your next cozy dinner!

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