Preheat oven to 450F (230C). Cut a peeled large butternut squash into \u00bd 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 \u00bd tsp (2ml) each dried rosemary and thyme leaves or 1 tsp (5ml) dried thyme leaves. Add \u00bc tsp (1ml) salt and a pinch of cayenne. Toss to coat. Roast in oven, stirring halfway through, until tender, 30min. When almost cooked, saut\u00e9 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)<\/p>\n","protected":false},"excerpt":{"rendered":"
Preheat oven to 450F (230C). Cut a peeled large butternut squash into \u00bd 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 \u00bd tsp (2ml) each dried rosemary and thyme leaves or 1 tsp (5ml) dried… Read More about “SWEET PEPPER AND BUTTERNUT-SQUASH SOUP”<\/span><\/a><\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"footnotes":"","_members_access_role":[],"_members_access_error":""},"categories":[14,9,35],"tags":[],"class_list":["post-413","post","type-post","status-publish","format-standard","hentry","category-butternut-squash","category-recipes","category-sweet-pepper","butternut-squash","recipes","sweet-pepper"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t