Clean the peel the butternut squash. Deseed and cut into cubes. You can buy the store-bought pre-cut ones too. But a good knife does all the magic. So I would recommend investing one.
Slit the mini bell peppers into two.
Add the 1 tbsp of olive to the veggies and mix thoroughly. Transfer it to a baking tray lined with aluminium foil or parchment paper.
Broil them at high temperature for ten mts. and then at a low temperature for 10 minutes till you get a nice char on the top. (The broil settings differ in each oven. So adjust accordingly)
After removing it from the oven, cover the cooked veggies with a foil or a plate to let the veggies sweat for 15 minutes.
After that, peel the skin from the bell peppers. It will come out quickly now.
Now puree both the bell peppers and butternut squash by adding water or broth.
If you are planning to freeze or save for later, then store the puree in an air-tight container.
If not, then add the puree to the pan and add the veggie broth or water and required of salt and pepper. Simmer for seven to ten minutes.
That's it. Roasted bell peppers squash soup is ready.
Top it up with croutons or butter and serve hot.
I just added some crushed tortilla chips.
If you don't prefer the charred taste, you can bake the veggies instead of broiling. The broil settings differ in each oven. So adjust accordingly.
I used mini bell peppers (red, yellow and orange). You can use big ones as well. You can use any one color or multiple colors. You need approximately 1.5 cups of chopped peppers for 5 cups of butternut squash.
Instead of vegetable broth, you can use water or any other broth of your choice.