Roasted Squash and Garlic Soup - butternut squash

Method

• Peel and cut squash into 2-inch chunks.
• Peel and quarter onions.
• Separate cloves of garlic, but do not peel.
• In a large bowl, toss together squash, onion, oil, thyme, rosemary, salt and pepper.
• 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.
• Meanwhile puree red peppers in blender or food processor until smooth; set aside.
• Squeeze softened garlic cloves out of skin,.
• In batches, puree 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.