Roasted Butternut Squash Soup

I've been buying containers of ready peeled and cubed Butternut Squash this fall. It is very high in Vitamin A and Beta Carotene. We love Anneliese's Roasted Red Pepper Soup and so I thought I would use her basic recipe and change it into a spicy autumn soup that can be completely vegetarian or meatless depending on which broth you choose to add.

• 3 yellow bell peppers, seeded and roughly chopped
• 2 pounds cubed butternut squash
• 1 large onion, diced
• 1 heaping tablespoon minced garlic
• a good drizzle of olive oil...enough to coat the vegetables
• 2 tablespoons Italian Seasoning
• 2 cups water
• 1 tablespoon Sambal Oelek (ground fresh chili paste found in Asian Food section)
• 1 small can tomato paste
• 2 cups chicken or vegetable broth
• salt and pepper to taste before serving. (if your Italian Seasoning has salt in it you want to taste your soup before adding additional salt)

1. Toss vegetables, garlic and herbs in a large heavy pot and drizzle with olive oil, cover with a lid and bake in a 400 F oven for an hour. Stir it several times in between. The butternut squash will turn dark during the baking and lose its vibrant color but the flavour of roasted vegetables is wonderful.
2. Stir in water and allow vegetables to cool slightly. Use an immersion blender to create a soup that has some texture. You can leave the veggies right in the heavy pot or put the roasted vegetables in the blender and puree in batches. If you use a blender return the roasted vegetables to the pot.
3. Add the chicken broth, tomato paste and the Sambal Oelek. If your prefer your soup with less spiciness, cut back on the chili paste.
4. Simmer for a few minutes and ladle into bowls.
5. Pass around a squeeze bottle of sour cream to garnish the top. ..and see what the artists in your family create.

Makes enough for 8 bowls.