Roasted Butternut Squash and Red Pepper Soup

Ingredients:
2 tablespoons butter
1 small onion, chopped
1 piece (2 inches) fresh ginger, peeled and chopped
4 garlic cloves, chopped in half
4 small sweet potatoes
2 butternut squash, prepared and cut into 3/4-inch chunks
Olive oil
3 cups water or vegetable stock (I used water)
2 teaspoons nutmeg
1 teaspoon paprika
Salt and pepper to taste
1/4 cup fresh orange juice
Sour cream (optional)

Directions:
Place chopped squash, sweet potatoes, and garlic on an aluminum foil-covered baking sheet. Place red pepper halves on top of the other vegetables. Drizzle with olive oil and sprinkle on salt and pepper. Bake in oven for 30 minutes at 400 F.

Sauté butter, onion and ginger on medium heat in a large saucepan until lightly browned. Add roasted vegetables and water. Boil for 5 minutes, add paprika, nutmeg, and salt and pepper to taste. Reduce heat and simmer for 20 minutes, stirring occasionally. Remove from heat and stir to release steam.

Add in orange juice. Using an immersion blender, blend until pureed.

Serve hot with a small dollop of sour cream and a light sprinkle of nutmeg.

Recipe adapted from here.