Roasted Butternut Squash Soup

1 butternut squash
1 medium sweet potato
1 medium red or yellow bell pepper
1/2 medium onion
2 cloves garlic
3 - 4 cups chicken stock (home made is best)
1 TBS olive oil
1/2 tsp salt
black pepper to taste

Peel and chop the butternut squash and sweet potato into 1 inch cubes. Toss with 1 tablespoon of olive oil and 1/2 teaspoon of salt. Spread evenly on a baking sheet and pop into a 400 degree oven. Chop the onion and bell pepper into large pieces. Peel the garlic. After the squash and potatoes have been roasting for 15 minutes, add the other vegetables to the pan of squash and potatoes. Toss well to coat the onions, peppers and garlic with the existing oil on the pan. Allow to continue roasting until the squash and potatoes are tender which should take about 40 minutes total.

Place all of the vegetables in the food processor and process until smooth (may need to add a cup of the chicken stock to aid in processing). Pour the puree into a soup pot. Add 2 or 3 cups of chicken stock to thin the soup to the desired consistency. Adjust the seasoning with salt and pepper.

Serve with crumbled bacon and/or parmesan cheese sprinkled on top.


Serving Size: Makes 6 generous servings

Number of Servings: 6

Recipe submitted by SparkPeople user DMCGREW229.