Butternut Squash Soup

So, I was making this a while ago, and figured I would share. it is great frozen and severed later, too!

This was amazing!!

1 medium butternut squash
2 medium sweet potatoes
2 Red bell peppers
1 small red onion
1/2 cup water
1 tbs olive oil
1 tbs zinfandel vinegar
1 tbs butter
1 tbs honey
2 tbs brown sugar
1 liberal dash cinnamon
1 liberal dash ground nutmeg
1 liberal dash ground cloves
1 sprinkle paprika
tiniest teeniest ittist bittiest pinch cayenne
1/4 cup crumbled feta cheese

preheat over to 375

in medium lasagna dish fill about 1 inch water
take butternut squash cut in half and core seeds
cube the sweet potatoes (leave skin on)
chop red onion
place in lasagna dish with water squash upside-down
add potatoes and onion in gaps
place in oven (do not let next step exceed 10 minutes)
take a cookie sheet with edges and fill with enough water to coat the surface
place roasting rack on cookie sheet
cut red bell peppers into fine strips and place on said roasting rack
drizzle with olive oil and zinfandel vinegar
place in oven after squash has been roasting for 10 minutes
let squash cook fora total of 45 minute and red bell peppers total of 35 minutes
remove from oven
IMPORTANT! Do not pour out remaining water from squash or water/oil/vinegar from bell peppers, they are used in cooking…**
If you are lucky enough to have a cuisinart/food processor add veggies there If you are me, use a blender. This was pre Christmas, I got a Cuisinart for the holiday =D*
pour the water/squash/potato residue with normal water in with veggies
puree with Squash(scooped out of the skin) potatoes and onions
pour the remaining oil/water/vinegar/bell pepper juice and butter in a large soup pot.
slowly melt butter in said pan on medium heat
when butter is melted, add pureed squash mix
Slowly stir in brown sugar, honey, cinnamon , cloves, and nutmeg
add paprika and stir in
add cayenne and stir in
change to low heat and add feta
stir on low heat until soup thickens
eat and be merry!