Contributed by (Recipe adapted “The Star” at www.thestar.com)

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Ingredients

1 Squash (about 3 lb/1.25 kg – Butternut works well)
3 Onions, peeled, quartered
1 head Garlic, separated into cloves but not peeled
2 Tbs extra-virgin Olive oil
1 tsp dried Thyme leaves
1/2 tsp dried Rosemary leaves, crumbled
1/4 tsp or more Salt
freshly ground Pepper to taste
3 roasted Red peppers
7 C Vegetable stock

Instructions

Cut squash and scoop out seeds. Peel squash and cut each piece into 1- to 1-1/2-inch segments. Place in large bowl. Add onions, oil, thyme, rosemary, 1/4 teaspoon salt and pepper. Stir together gently. Spread out on baking sheet. Wrap garlic cloves in square of foil. Place on baking sheet. Roast in preheated 375°F oven 30 minutes or until garlic is very soft. Open garlic packet and set aside to cool. Stir squash mixture. Return to oven. Roast until very tender and caramelized, about 20 minutes. Meanwhile, purée red peppers in blender with some of their liquid until smooth and thin enough to drizzle. Scrape into medium bowl. Squeeze garlic pulp into blender. Working in batches, add squash mixture and stock. Purée until smooth. Pour into large pan. Stir over medium heat until warmed through. Adjust salt and pepper. Serve soup drizzled with red pepper purée. Makes about 10 cups.

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