Serves 3-4
Ingredients
- 16 oz (1/2 container) Ocean’s Halo No Chicken Broth
- 1/2 cup cottage cheese
- 1 butternut squash
- 1 red onion
- 1 garlic bulb
- 8-12 mini bell peppers
- salt – to taste
- pepper – to taste
- paprika – 1 tbsp
- onion powder – 1 tbsp
- thyme – 1 tbsp
- olive oil – 2-4 tbsp
- pepitas for topping
Steps
- Preheat oven to 400°
- Slice the squash down the middle, remove seeds and guts. Place the skin side down in an oven-safe dish. Slice the onion into eighths and add to the dish. Slice red peppers in half and add to the dish. Slice off the top of the garlic bulb, exposing the cloves, and add to the dish or in the pocket of the squash.
- Drizzle about 2 tbsp olive oil over all the veggies, season with salt, pepper, paprika, thyme, and onion powder.
- Place the dish of veggies in the oven for 50-60 minutes to roast.
- Once veggies are roasted and soft, add them all into a blender (or use an immersion blender) and blend with No Chicken Broth and cottage cheese.
- Once combined and smooth, your soup is complete!
- Serve warm, drizzle with coconut milk or heavy cream, top with pepitas & enjoy!
