Butternut Squash Soup

Ingredients

• 1 whole Butternut Squash (about 2.5 lb, halved, seeded, cut into 1‑inch cubes)
• 2 tablespoons Olive Oil (extra‑virgin, for roasting)
• 1 medium Red Onion (sliced thin)
• 1 cup Mini Red Peppers (halved, optional for color and sweetness)
• 1 whole Garlic Bulb (roasted whole with the vegetables)
• 4 cups Bone Broth (store‑bought or homemade, low‑sodium)
• 1 cup Cottage Cheese (full‑fat, adds creaminess and protein)
• 1 teaspoon Salt (adjust to taste)
• ½ teaspoon Black Pepper (freshly ground)
• 1 teaspoon Smoked Paprika (adds subtle smokiness)
• ½ teaspoon Ground Cumin (warm earthy note)
• ¼ teaspoon Ground Nutmeg (optional, enhances squash sweetness)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the vegetables.

   Time: PT10M

   Temperature: 400°F

2. Prepare the Squash

   Cut the butternut squash in half lengthwise, scoop out the seeds, and slice the flesh into 1‑inch cubes.

   Time: PT10M

3. Combine Vegetables & Season

   In the roasting pan, toss the squash cubes, sliced red onion, and mini red peppers with olive oil, salt, pepper, smoked paprika, cumin, and nutmeg. Nestle the whole garlic bulb among the veggies.

   Time: PT5M

4. Roast Vegetables

   Place the pan in the oven and roast for 35‑40 minutes, stirring once halfway through, until the squash is tender and the edges are caramelized.

   Time: PT40M

   Temperature: 400°F

5. Blend the Soup Base

   Transfer the roasted vegetables and the softened garlic into a blender. Add the bone broth and cottage cheese, then blend on high until completely smooth.

   Time: PT5M

6. Heat Through

   Pour the blended soup into a saucepan, bring to a gentle simmer over medium heat for 5 minutes, stirring occasionally. Do not boil vigorously to prevent the cottage cheese from curdling.

   Time: PT5M

   Temperature: medium heat

7. Final Seasoning & Serve

   Taste the soup, adjust salt or pepper if needed, then ladle into bowls. Garnish with a drizzle of olive oil, toasted pumpkin seeds, or a sprinkle of fresh herbs if desired.

   Time: PT5M

Nutrition Facts

Calories

355

Protein

19 g

Carbohydrates

30 g

Fat

15 g

Fiber

5 g