Roasted Squash and Garlic Soup

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 -

• Ready In: 40 mins
• Serves: 6

Ingredients

• 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.