Butternut Squash and Red Pepper Soup
This higher protein Roasted Butternut Squash and Red Pepper Soup is silky, light and full of fall flavors. Made with roasted vegetables, herbs and spices this gluten-free soup packs a punch of cream with cottage cheese for protein and richness. It's a wonderful easy recipe that's both simple and satisfying.
Servings: 4 servings
Calories: 228kcal
Ingredients
- 2 red bell peppers chopped, 2' pieces
- 20 oz. frozen cubed butternut squash or fresh
- 6 small garlic cloves peeled
- 1 Tbsp. olive oil
- 1 tsp. salt
- fresh cracked black pepper
- 4 cups chicken bone broth 32 oz
- 1/2 cup low-fat cottage cheese 110g
- 1 tsp. salt
- 1 tsp. onion powder
- 1-2 tsp. garlic powder *see notes
- 1/2 tsp. ground ginger
- 2 Tbsp. coconut aminos
- fresh cracked pepper
Instructions
- Preheat the oven to 400 degrees fahrenheit. Add the bell peppers, butternut squash and garlic to a large sheet pan. Drizzle the olive oil, salt and pepper over the top and mix to combine and coat. Roast in the oven for 40-45 minutes or until the bell peppers are nice and chared and soft.
- Remove the peppers and squash from the oven and scoop into a large high speed blender. Add 1 cup bone broth and the cottage cheese and blend for approximately 5 minutes or until everything is smooth and well blended.
- Over medium heat, add the blended peppers and squash to a large dutch oven or soup pot. Pour 2 cups of the broth into the blender and swish around, this is how you’ll get all the blended mixture out, and pour into the dutch oven.
- Add the remaining broth, salt, onion powder, garlic powder, ginger, coconut aminos and lots of fresh cracked pepper. Bring to a simmer and simmer until it’s warmed through while whisking to ensure the mixture incorporates into the broth.
- Serve topped with blended cottage cheese for extra creaminess, or cream, croutons, fresh basil or chopped green onions and a dash of red pepper flakes for some heat is desired.
Notes
- * You can start with 1 tsp. of garlic powder and add on to your taste preference if you're not a huge fan of garlic but I like using 2 tsp in ours!
- You can also use fresh butternut squash. Be sure to peel and chop the squash into large chunks before roasting.
- Nutritional information is an estimate and will vary with substitutions.
Nutrition
Serving: 363g | Calories: 228kcal | Carbohydrates: 34g | Protein: 13g | Fat: 4.4g | Saturated Fat: 0.9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Trans Fat: 6g | Cholesterol: 4mg | Sodium: 1479mg | Potassium: 461mg | Fiber: 3g | Sugar: 10g
