Butternut Squash Soup With Roasted Red Bell Peppers

• 1 large butternut squash
• 1 large red bell pepper
• 1 small onion
• 1 tsp. dried sage
• 1 tsp. thyme
• 1 large can chicken broth (low sodium)
• half and half to taste

1. Quarter squash and remove seeds.
2. Place in a large Pyrex or glass dish, cut side down, in 1/2 cup water.
3. Bake at 375u0b0 until tender, approximately 30 minutes.
4. Remove skin and set aside. Roast red pepper under broiler, turning often.
5. Remove skin.
6. Dice pepper and onion and saute in butter with herbs.
7. Puree squash and pepper mixture in blender.
8. May need to puree in several batches. Add small amount of broth, if too thick.
9. Return to large pan. Add broth to desired consistency.
10. Finish with small amount of half and half for added richness (optional).
11. Serve warm with a dollop of sour cream.

butternut squash, red bell pepper, onion, sage, thyme, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=936339 (may not work)