High Protein Butternut Squash Soup by @shredhappens

1h5

4 servings

🎃

1

Butternut squash

🧅

1

Red onion

🫑

13

Mini red peppers

🫗

1 tbsp

Oil

🧅

1.5 tbsp

Onion powder

🌿

1 tbsp

Thyme

🌶️

1 tbsp

Smoked paprika

🧄

1 head

Garlic

🫒

1 tbsp

Olive oil

🍲

570 g

Bone broth

🧀

Cottage cheese

🥛

0.5 tbsp

Cream

🌶️

Chipotle hot sauce

🌿

Cilantro

  1. Preheat

    Preheat oven to 410°F.

  2. Cut
    • Butternut squash

    Cut the butternut squash in half, clean out the middle, and score it diagonally with a sharp knife.

  3. Place
    • Butternut squash

    Place the squash on a baking sheet.

  4. Cut
    • Red onion

    Cut the red onion into eighths and add to the tray.

  5. Cut
    • Mini red peppers

    Cut the mini red peppers in half, remove seeds, and add to the tray.

  6. Drizzle
    • Oil
    • Onion powder
    • Thyme

    Drizzle or spray the oil, onion powder, thyme, and smoked paprika over the vegetables.

  7. Slice
    • Garlic
    • Olive oil

    Slice the top off the garlic bulb, drizzle with olive oil, wrap in foil, and add to the tray.

  8. Roast
    • Butternut squash
    • Red onion
    • Mini red peppers

    Roast everything at 410°F for about 50 minutes.

  9. Scoop
    • Butternut squash
    • Garlic
    • Red onion

    Scoop the squash out of the skin, squeeze out the garlic, and toss all the vegetables into a blender.

  10. Pour
    • Bone broth
    • Cottage cheese

    Pour in the bone broth and cottage cheese.

  11. Blend

    Blend really well until smooth.

  12. Top
    • Cream
    • Chipotle hot sauce
    • Cilantro

    Top with cream, a drizzle of chipotle hot sauce, and fresh cilantro.

High Protein Butternut Squash Soup by @shredhappens

1h5

4 servings

🎃

1

Butternut squash

🧅

1

Red onion

🫑

13

Mini red peppers

🫗

1 tbsp

Oil

🧅

1.5 tbsp

Onion powder

🌿

1 tbsp

Thyme

🌶️

1 tbsp

Smoked paprika

🧄

1 head

Garlic

🫒

1 tbsp

Olive oil

🍲

570 g

Bone broth

🧀

Cottage cheese

🥛

0.5 tbsp

Cream

🌶️

Chipotle hot sauce

🌿

Cilantro

Preparation Steps

  1. Step 1/12

    Preheat oven to 410°F.

  2. Step 2/12

    Cut the butternut squash in half, clean out the middle, and score it diagonally with a sharp knife.

    🎃Butternut squash
    🔪Knife

  3. Step 3/12

    Place the squash on a baking sheet.

    🎃Butternut squash
    🍳Baking sheet

  4. Step 4/12

    Cut the red onion into eighths and add to the tray.

    🧅Red onion
    🔪Knife
    🍳Baking sheet

  5. Step 5/12

    Cut the mini red peppers in half, remove seeds, and add to the tray.

    🫑Mini red peppers
    🔪Knife
    🍳Baking sheet

  6. Step 6/12

    Drizzle or spray the oil, onion powder, thyme, and smoked paprika over the vegetables.

    🫗Oil
    🧅Onion powder
    🌿Thyme
    🌶️Smoked paprika

  7. Step 7/12

    Slice the top off the garlic bulb, drizzle with olive oil, wrap in foil, and add to the tray.

    🧄Garlic
    🫒Olive oil
    🔪Knife
    🧻Foil

  8. Step 8/12

    Roast everything at 410°F for about 50 minutes.

    🎃Butternut squash
    🧅Red onion
    🫑Mini red peppers
    🧄Garlic
    🍳Baking sheet

  9. Step 9/12

    Scoop the squash out of the skin, squeeze out the garlic, and toss all the vegetables into a blender.

    🎃Butternut squash
    🧄Garlic
    🧅Red onion
    🫑Mini red peppers
    🥄Spoon

  10. Step 10/12

    Pour in the bone broth and cottage cheese.

    🍲Bone broth
    🧀Cottage cheese

  11. Step 11/12

    Blend really well until smooth.

  12. Step 12/12

    Top with cream, a drizzle of chipotle hot sauce, and fresh cilantro.

    🥛Cream
    🌶️Chipotle hot sauce
    🌿Cilantro

Composition

Ingredients

Types

Vegetables, Oil, Spices, Herbs, Broth, Meat, Dairy, Condiments

Ingredients

Butternut squash, Red onion, Mini red peppers, Oil, Onion powder, Thyme, Smoked paprika, Garlic, Olive oil, Bone broth, Cottage cheese, Cream, Chipotle hot sauce, Cilantro

Notes

Butternut squash (large, halved and scored), Red onion (large, cut into eighths), Mini red peppers (12-14 mini peppers, or 2 red bell peppers, halved and deseeded), Oil (drizzled or sprayed over the vegetables), Onion powder (1-2 tbsp), Garlic (whole bulb, top sliced off), Bone broth (Kettle & Fire brand), Cottage cheese (3 servings, around 3/4 of a tub), Cream (for topping), Chipotle hot sauce (a drizzle, for topping), Cilantro (fresh herbs, for topping)

Allergens

Milk

Dietetics

Dietary regimen

Egg-Free, Nut-Free, Low-Calorie

Calories

200 kcal

Macro nutrients

Protein: 19g, Carbohydrates: 22g, Fat: 5g, Fiber: 4g, Sugars: 8g

Nutritional Information

Minerals

Sodium: 650mg, Potassium: 500mg, Calcium: 90mg

Vitamins

Vitamin A: 350µg, Vitamin C: 45mg, Vitamin B6: 0.3mg

Preparation

Time Information

Preparation

15 minutes

Cooking

50 minutes

Overall

1 hour 5 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

Knife, Baking sheet, Foil, Spoon

Appliances

Oven, Blender

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Autumn, Meal Prep, Everyday

Origin

Source

Platform

instagram

Original Creator

@shredhappens

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Smooth, Creamy

Flavors

Savory, Smoky, Earthy, Spiced

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

fridge : 4 days (store in an airtight container), freezer : 2-3 months (store in a freezer-safe container,leave room for expansion,thaw in the fridge before reheating)