Roasted Butternut Squash Soup

Описание: It’s my favorite cooking season. Soup Season that is! This recipe is a cozy blend of roasted squash, peppers, and tomatoes that delivers layers of caramelized flavor and a subtle heat that lingers in the best way.
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INGREDIENTS
2 medium butternut squash, halved lengthwise and seeds scooped out (or Trader Joe’s pre-cut/peeled packaged squash)
1 head of garlic, halved crosswise (leave skin on)
2 red bell peppers, quartered and seeded
1 pint Flavor Bomb or cherry tomatoes
1 large sweet potato, peeled and cubed
1 large red onion, quartered
2 medium carrots, peeled and chopped
2 tablespoons olive oil (or melted butter for richer flavor)
1 teaspoon black pepper
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon chili oil (plus more for drizzling)
4 cups chicken broth (more as needed to thin)
½ cup half-and-half or heavy cream (optional, for creaminess)
Salt, to taste
Fresh parsley or thyme, for garnish
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DIRECTIONS
Preheat to 400°F and line a large baking sheet with parchment paper.
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Place the halved butternut squash cut side up on the baking sheet. Score the flesh lightly in a crisscross pattern and drizzle with olive oil and a pinch of salt. Arrange the red bell peppers, halved garlic head (cut side up), sweet potato, red onion, carrots, and tomatoes around the squash. Drizzle with the remaining olive oil and 1 teaspoon chili oil, then sprinkle evenly with black pepper, cumin, paprika, thyme, and rosemary. Toss the smaller vegetables lightly to coat.
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Roast for 45–55 minutes, or until the squash is tender and caramelized, the peppers are slightly charred, and the garlic is soft and golden.
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Allow everything to cool slightly. Squeeze the roasted garlic cloves from their skins into a large dutch oven. Scoop the roasted butternut squash flesh from its skin and add it to the pot along with all the other roasted vegetables and their juices.
.Pour in 4 cups chicken broth and blend until smooth using an immersion blender (or a countertop blender in batches).
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Warm the soup over medium heat. Stir in the half-and-half or heavy cream, if using, and adjust thickness with more broth as needed. Season with salt to taste.
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Ladle into bowls, drizzle each serving with chili oil, and garnish with chopped parsley or fresh thyme. Serve warm with crusty bread or garlic toast.