Roasted Squash and Garlic Soup

Chef mariajane's Note:

An autumn soup - Squash, garlic, and red pepper - perfect for Thanksgiving dinner!! A roasted red pepper drizzle (easy as pruéeing some jarred or homemade roasted peppers) gives this soup a kick of flavour and a colour contrast. This would be a perfect starter for Thanksgiving dinner -

• Total Time: 40 mins
• Prep Time: 0 mins
• Cook Time: 40 mins

Ingredients:

Servings: 6

• 3 lbs butternut squash
• 3 onions
• 1 head garlic
• 2 tablespoons olive oil
• 1 teaspoon dried thyme leaves
• 1/2 teaspoon dried rosemary leaves, crumbled
• 1 pinch salt and pepper
• 3 roasted red peppers
• 5 cups chicken stock or 5 cups vegetable stock

Directions:

1. Peel and cut squash into 2-inch chunks. Peel and quarter onions. Separate cloves of garlic, but do not peel.
2. In a large bowl, toss together squash, onion, oil, thyme, rosemary, salt and pepper.
3. Spread in a large shallow pan; roast in a 375F oven for 40-50 minutes or until tender and caramelized, stirring occasionally. Set aside until cool enough to handle.
4. Meanwhile purée red peppers in blender or food processor until smooth; set aside.
5. Squeeze softened garlic cloves out of skin,. In batches, purée vegetables with some of the stock until smooth. Transfer to a saucepan. Add remaining stock and bring to a boil;'reduce heat and simmer just until hot enough to serve. Season with salt and pepper to taste. Garnish each serving with red pepper drizzle.