Butternut Squash Soup

-butternut squash

-2 bell peppers

-2 onions

-2 bulbs of garlic

-paprika

-thyme

-3 cups of chicken broth

-pepitas

-heavy cream or sour cream

-Cut butternut squash, bell pepper, and onion. Chop off just the top of a bulb of garlic.

-Throw on a baking sheet and toss with olive oil, s&p, paprika, and thyme. Roast at 425 for 20-30 min until fork tender

-When ready, wrap the bell pepper in plastic wrap so you can peel the skin off easier. Add it all to the blender with a splash of the chicken broth.

-Add to a pot and heat the soup. Add the rest of the chicken broth.

-Toast some pepitas to top. Serve with a splash of heavy cream or sour cream