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butternut squash soup

cut a small (I found a very cute small one) in half,  remove seeds. In a baking tray, put the squash, two red peppers, cut in half and seeds removed (cut side down), large pieces of 1 peeled carrot, a quarter of a red onion into big pieces, 2 tomatoes quartered, one whole garlic, sliced at the top (so you expose the cloves slightly and would be easy to squeeze out the roasted garlic later). Drizzles some olive oil and sprinkle some kosher salt and bake in a 375 oven for about half an hour to 45 mins or so, until veggies blister. Remove the butternut squash from the peel and squeeze the garlic, along with all the veggies into a blender. Add a bit more salt, pepper, a bit of olive oil and water and blend until super smooth. Enjoy with a nice piece of bread. 

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