My Roasted Peppers and Butternut Squash Soup

My favorite toy! Thanks kids

I love the fall flavors. I had purchased some red, orange and yellow peppers, and a small butternut squash about a week ago. Yesterday, I decided to roast them and then see what I could conjure up with them.

On the other hand, Memo, Kasia and my lovely granddaughters gave me a Cuisinart Soup Maker for Christmas last year. It is one of my favorite gadgets! So easy to make delicious soups and sauces.

My Roasted Peppers and Sweet Potato Soup

Ingredients: 

Olive Oil

1 red, orange and yellow pepper - seeded and halved

1 large sweet potato - peeled and diced

1 cup red wine

3 cups chicken or vegetable broth

1 minced garlic clove

1/2 cup heavy cream

salt and pepper to taste

We love the fall & the Broncos!! 

Massage the vegetable skins with light olive oil. Roasted the vegetables - 400* for 30 mins or until soft with a browned skin. Immediately place into plastic bag and close until cool. Add 1 tbsp olive oil to your pot and then the minced garlic. Saute lightly and then add the broth and the sweet potato. Bring to a boil and cook until sweet potato is soft. Add the roasted peppers and cook for about 3 mins then using submersible blended, blend the soup together. Bring to a gentle boil and add the wine. Allow to simmer for about 10 minutes. Add salt and pepper to taste and the heavy cream. Use the blender again once more to make sure all the flavors are well blended. Then allow to gently simmer for about 10 more minutes, serve and enjoy!