The best Butternut Squash soup you've ever had!

This past summer, I grew some beautiful butternut squash in my garden.  Some soup was in order.  I checked my cupboards and checked my crisper, and found just what I needed.

2 butternut squash.. Peeled and cut up.
3 potatoes peeled and cut up.
5 carrots peeled and diced
2 stalks celery diced.
1 medium onion diced.
1 carton (900ml or about 30oz for my American friends) Campbell's vegetable soup broth.
3/4 cup half and half (10%)cream, or 18% cream.
3 tbsp butter
2 red peppers
1 yellow pepper.
Salt
Pepper
Ground ginger


1. Put squash, potato, carrots, onion and celery in large slow cooker or stock pot.
2. Add broth. Add butter. Top up with water til vegetables are just about covered.
Simmer on low for an hour or so. Or a few hours in crock pot on low to medium.
3. Put cooked vegetable/broth into blender (might take 2 or more time filling blender).
Blend til smooth. Pour back in pot. Add your cream. 

4.When all soup is blended/ puréed, add salt pepper and ginger to taste. Put back on stove on low.

Preheat oven to 400.

5.  Cut open peppers from top and remove core/seeds.
Brush with olive oil. Place on baking sheet, bake in oven until pepper skin starts to change to darker colour, about 30 mins or so.
6.  Take peppers out of oven, let cool for 10-15 minutes.  Peel the skin off them (should come off easily), then place in blender, and purée them. Add to soup.

Taste, add more salt... Taste.. Add more salt... Add more salt... Ahh... Perfect. Eat it up.  BE A MAN!

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