Roasted Butternut Squash, Red Pepper + Garlic Soup

What is it about roasting vegetables that turns them from good to flat out INCREDIBLE tasting? I can't think of a single vegetable that isn't greatly improved by a turn in the oven. Not only does roasting bring out incredible depth of color, but the flavors of vegetables really ripen in the oven. This simple soup is made by roasting butternut squash, red bell peppers and garlic until softened. The roasted vegetables are pureed with a bit of broth, and a pinch of sea salt, cracked pepper and thyme. That's it. Reheat to your liking, freeze for later, or use as a light sauce on pasta.

We served ours alongside a simple panini-style sandwich (post to come)! This soup is a great way to get three highly nutritious vegetables into your meal without added fat, dairy, or the same old side of steamed veggies heaped on your plate.

Enjoy!

Serves 6

INGREDIENTS:

• 1 medium butternut squash, halved, ends trimmed off and seeds scooped out
• 3 red bell peppers, each with a tiny slit cut in the side for ventilation
• 1 head garlic
• 3 cups vegetable broth (or more as necessary depending on thickness of soup desired)
• pinch each of thyme, sea salt and cracked pepper

DIRECTIONS:

1. Preheat oven to 425' and line two baking sheets with foil. Spray foil with cooking spray.
2. Rub squash and bell pepper with a little olive oil and place on baking sheet (squash cut side down).
3. Place head of garlic in middle of a little square of foil. Drizzle with olive oil, and wrap up in foil. Place on baking sheet.
4. Roast all vegetables in oven. Turn bell peppers every 10 minutes. Remove from oven once they are lightly burnt in parts and softened. Remove garlic after 25-30 minutes when package is soft when gently squeezed.
5. Remove squash when it is tender when pierced with a fork about 45-55 minutes.
6. Squeeze garlic from bulb or use fork to pry individual cloves out and place in blender
7. Stem and seed bell pepper and place in blender with garlic.
8. Add 1 cup of broth and puree until smooth. Pour into a pot.
9. Remove squash flesh from skin with fork and add flesh to blender. Add another cup broth and puree in batches as necessary.
10. Stir all roasted, puree in pot and add more broth if necessary to thin. Season with salt, pepper and thyme. Reheat if desired.