Roasted Squash Soup

1 medium butternut squash

2 medium onions

2 serranto peppers

Olive Oil

Vegetable Broth (or broth made from "Better than Boullion" Vegetable paste)

Spices = Brown Sugar, Cinnimon, nutmeg if you've got it, salt and pepper.

A splash of heavy cream or half and half. But not really needed.

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Peel most of the skin from the squash, cut it, scoop out the seeds and chop it up into 1 inch pieces and place into a bowl.  Chop up onion into same size and chop stems from peppers and place in the bowl also.  Coat all with some olive oil and spread it out on a cookie sheet.  Bake at 450 for about 30 minutes checking occassionaly to make sure it's not burning.  Once tops have browned and fork easily enters squash, remove from oven.  Pour about 3 cups Veg broth into blender and scoop in squash, oinon, and peppers.  Blend until smooth.  Work in batches and pour into pot.  Add about 3 tbsp of brown sugar, 1 tsp cinnimon, 1 tsp nutmeg, 2 tsp pepper, and 1 tsp salt or more to taste.  Bring to a simmer and stir in a cup of heavy cream or half and half if you thin it needs it.