Preheat oven to 450F (230C). Cut a peeled large butternut squash into ½ inch. (1cm) slices. Cut 2 orange peppers into quarters. Spread squash and peppers over 2 large baking sheets. Drizzle with enough olive oil to lightly coat. Sprinkle with ½ tsp (2ml) each dried rosemary and thyme leaves or 1 tsp (5ml) dried thyme leaves. Add ¼ tsp (1ml) salt and a pinch of cayenne. Toss to coat. Roast in oven, stirring halfway through, until tender, 30min. When almost cooked, sauté 1 coarsely chopped large onion and 2 minced garlic cloves in an oiled frying pan over medium heat until tender, 5 minutes. Stir in roasted vegetables and 900-ml carton of chicken broth or 4 cups (1l) chicken bouillon. Ladle half into a food processor. Puree until smooth. Turn into a bowl. Repeat with second half. Return all to the pan and heat. Thin if necessary with broth or water. Will keep in fridge 3 days or freeze up to 2 months. Makes 7 cups. (1.75l)

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