バターナッツスクワッシュスープ

バターナッツスクワッシュスープ

If you love good soup and if you’re trying to eat more protein, this is how you can make an incredible creamy butternut squash soup. This is 75 g of protein and it’s so good. We’re going to start with some honey nut or butternut squash. Cut it in half. Remove the inside. Then score it diagonally using a sharp knife. Place it in an oven safe pan with some sliced red onion, some mini red peppers, and whatever veggies you like. Add some olive oil, salt, pepper, and a few easy spices. Then pop it into the oven with a garlic bulb. When it’s done, blend it all together with the two undisputed protein superstars. I’m of course talking about bone broth and cottage cheese. Full recipes in the caption. Check it out.

📖 Want 100+ more easy recipes like this? My new cookbook, So Easy, So Good, is HERE! Grab your copy at:

ShredHappens Cookbook

Can you believe this soup has 75 grams of protein?

You can easily divide this into 3-4 generous servings. For 4 super filling servings, it has 200 calories + 19g protein per serving.

I used cottage cheese to pack in that creamy texture and a protein boost, and added bone broth for another 20g protein. Besides protein, you can sneak in a ton of veggies.

Here is how I made it:

1️⃣ Preheat your oven to 410°F.2️⃣ Cut 1 large butternut squash (or 2 honey nut squash like I did) in half and scoop out the seeds. Carefully score the flesh with a knife to help it cook evenly and soak up all those spices. Place it on a large baking tray.3️⃣ Add 1 large red onion, cut into eighths, to the tray.4️⃣ Grab 12-14 mini red peppers (or 2 red bell peppers), slice in half, remove seeds, and add to the tray.5️⃣ Drizzle or spray 1 tbsp oil, 1 tbsp onion powder, 1 tbsp thyme, and 1 tbsp smoked paprika over the veggies.6️⃣ Slice the top off a garlic bulb, drizzle with 1 tbsp olive oil, wrap in foil or parchment, and add to the tray. Roast everything at 410°F for 45-50 minutes.7️⃣ Once roasted, scoop the squash away from the skin, then toss it in a blender with the roasted onion and peppers. Squeeze out the garlic from the bulb and add that in too.8️⃣ Pour in 17 oz bone broth (chicken, veggie, or beef—your choice) and 3.5 servings of cottage cheese (around 3/4 of a tub).9️⃣ Blend until it’s super creamy and smooth.🔟 Serve it up hot or save for later!

For that extra touch, I topped it with 1/2 tbsp cream, a drizzle of chipotle hot sauce, red pepper flakes, and some fresh herbs like cilantro or parsley. 🌿

ENJOY!!