Butternut Squash Soup

1-2 Butternut Squash (small to medium sized)

1 c heavy cream (or Coconut Milk for vegan version)

1-2 red onions

1-2 heads garlic in skins

2-3 medium tomatoes (1-2 c cherry tomatoes)

1 1/2 cups broth (chicken or vegetable)

1 tsp fresh ginger (optional)

3 medium carrots

5-6 sweet peppers (or 2-3 bell peppers)

Olive Oil

1 tsp pepper

1 tsp paprika

1 tsp dried thyme

1 tsp dried rosemary

red pepper flakes to taste

Preheat oven to 400℉.

Prepare vegetables (remove tomato stems, pepper stems, chop off top of garlic bulb.

Arrange vegetables on a baking dish that has an edge. Drizzle all with olive oil and sprinkle spices on top. I add a little salt here, too, but you should taste it later and adjust. Cover with aluminum foil and roast for an hour or until vegetables are golden and soft inside.

Put vegetables in a blender with the broth and blend until the mixture is smooth. If you don’t have a blender, put the veggies in a large pot with the broth and use an immersion blender or potato masher.

Add seasonings if you think it needs more.