Roasted Squash and Garlic Soup

1. 1

   Peel and cut squash into 2-inch chunks.

2. 2

   Peel and quarter onions.

3. 3

   Separate cloves of garlic, but do not peel.

4. 4

   In a large bowl, toss together squash, onion, oil, thyme, rosemary, salt and pepper.

5. 5

   Spread in a large shallow pan; roast in a 375F oven for 40-50 minutes or until tender and caramelized, stirring occasionally.

6. 6

   Set aside until cool enough to handle.

7. 7

   Meanwhile puree red peppers in blender or food processor until smooth; set aside.

8. 8

   Squeeze softened garlic cloves out of skin,.

9. 9

   In batches, puree vegetables with some of the stock until smooth.

10. 10

    Transfer to a saucepan.

11. 11

    Add remaining stock and bring to a boil;'reduce heat and simmer just until hot enough to serve.

12. 12

    Season with salt and pepper to taste.

13. 13

    Garnish each serving with red pepper drizzle.

* Per serving · 4 servings · Values may vary.