Oh Snap Macros

0 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. 
1 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.
2 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. 
3 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. 
4 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.