Healthy Creamy Butternut Squash Soup #fatloss #recipe #healthandfitness #lowcarb [to0f5INcC]

Healthy Creamy Butternut Squash Soup #fatloss #recipe #healthandfitness #lowcarb [to0f5INcC]

RECIPE: 1 large butternut squash 1 red onion 2 bell peppers 1 garlic bulb 2 tbsp olive oil to drizzle Spices I used: 1 tbsp onion powder 1 tbsp smoked paprika 1 teaspoon (not tablespoon) ground ginger 1 teaspoons (not tablespoon) ground nutmeg 17 oz bone broth 14 oz cottage cheese 1/4 cup (or a little less) maple syrup (don’t leave out) 1. Preheat your oven to 390. 2. Cut the squash in half and scoop out the insides. Carefully carve diagonal lines to allow spices to penetrate. 3. Cut onion and peppers into even wedges. 4. Place squash and veggies on a baking pan. 5. Drizzle with the oil and spices. 6. Slice the top off a garlic bulb, drizzle with 1 tbsp olive oil, wrap in parchment paper. Add to the tray. 7. Roast for at least one hour until squash and veggies are soft. It took my squash longer to get soft. 8. Mix in a blender with bone broth and cottage cheese (I used the soup setting of my blender). 9. Garnish with your favorite herb and roasted pumpkin seeds. Enjoy hot! Makes approximately 5 servings. I doubled this recipe to have it as part of my weekly prep. Inspired by @shredhappens.

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