Roasted Squash and Garlic Soup

• 3 lbs butternut squash
• 3 onions
• 1 head garlic
• 2 tablespoons olive oil
• 1 teaspoon dried thyme leaves
• 12 teaspoon dried rosemary leaves, crumbled
• 1 pinch salt and pepper
• 3 roasted red peppers
• 5 cups chicken stock or 5 cups vegetable stock

1. Peel and cut squash into 2-inch chunks.
2. Peel and quarter onions.
3. Separate cloves of garlic, but do not peel.
4. In a large bowl, toss together squash, onion, oil, thyme, rosemary, salt and pepper.
5. Spread in a large shallow pan; roast in a 375F oven for 40-50 minutes or until tender and caramelized, stirring occasionally.
6. Set aside until cool enough to handle.
7. Meanwhile puree red peppers in blender or food processor until smooth; set aside.
8. Squeeze softened garlic cloves out of skin,.
9. In batches, puree vegetables with some of the stock until smooth.
10. Transfer to a saucepan.
11. Add remaining stock and bring to a boil;'reduce heat and simmer just until hot enough to serve.
12. Season with salt and pepper to taste.
13. Garnish each serving with red pepper drizzle.

butternut squash, onions, garlic, olive oil, thyme, rosemary, salt, red peppers, chicken

Taken from www.food.com/recipe/roasted-squash-and-garlic-soup-392941 (may not work)