Acorn Squash Soup with Roasted Bell Peppers

Ingredients

• 1 large acorn squash, halved and seeded
• 2 bell peppers, seeded and cut into strips
• 3 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper, to taste

Directions

1. Preheat oven to 375°F (190°C). Place bell peppers on a baking sheet and drizzle with 1 tablespoon olive oil. Roast for 15 minutes, or until peppers are soft and lightly browned.
2. Meanwhile, place the acorn squash on a baking sheet and drizzle with 1 tablespoon olive oil. Roast for 30 minutes, or until squash is soft and lightly browned.
3. Heat remaining 1 tablespoon olive oil in a large pot over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Add roasted bell peppers, roasted acorn squash, vegetable broth, oregano, and basil. Simmer for 30 minutes, stirring occasionally.
4. Puree the soup in batches in a blender or food processor until smooth. Return to the pot and season with salt and pepper, to taste. Simmer for an additional 10 minutes.
5. Serve hot with optional toppings, such as croutons, shredded cheese, or sour cream.

Interesting Facts

• Acorn squash is a type of winter squash that is high in fiber and vitamins A, C, and B6.
• Bell peppers are an excellent source of vitamin C and are low in calories.
• Roasting vegetables brings out their natural sweetness and adds depth of flavor to this soup.