Roasted Butternut Squash and Red Pepper Soup

Now that autumn is FINALLY here in Austin and our temperatures have dropped out of the 100's to a nice 85 degrees, its time to fire up the oven and roast vegetables.   I had a beautiful butternut squash and made a great tasting soup.   For an added variety, we grilled and sliced chicken and added it on top of the soup for a complete meal.

Roasted Butternut Squash and Red Pepper Soup

Ingredients:

• 1 Butternut Squash, cut into chunks
• 1 large sweet onion, cut into chunks
• 1 jar prepared fire roasted red peppers
• 3 T heavy cream
• 2 C chicken stock
• salt and pepper
• creme fraiche
• thin sliced roasted red pepper strips
• fresh nutmeg

Directions:   On a large baking tray, toss the squash and onion chunks with a light drizzle of olive oil, salt and pepper and roast in a preheated 350 degree oven for 1 1/2 hours.   Once roasted, remove from oven and cool.

Remove the roasted butternut squash flesh from the skin and place into a blender.   Add the roasted onions, 2 fire roasted red peppers, 3 T heavy cream and 1 C of chicken stock.   Blend to a smooth consistency and transfer to a heavy pot over medium heat.   Slowly add additional chicken stock until the desired thickness is reached.   Taste then season with salt and pepper and make sure to heat thoroughly.

To serve, ladle soup into a bowl and swirl in a little creme fraiche into the center of the bowl.   Top with thin slices of the fire roasted red pepper and dust with freshly grated nutmeg.   Serve with hot crusty bread or embellish with grilled chicken and enjoy!