Do not underestimate the simplicity of this soup. Three ingredients I had waiting to be used in my kitchen, blended with vegetable broth became the ultimate autumnal soup.

• 1 red pepper, roasted (about 1 1/4 cup sliced) *
• 1 butternut squash, roasted **
• 1 entire head garlic, roasted *
• 3 cups (or more) vegetable broth

Blend all ingredients in blender until very smooth. Salt to taste if desired. I used salted broth so I didn’t need to add any.

Garnish with cashew cream and fresh thyme.

*For an easy tute on how to roast red peppers and garlic,  see here.

**To roast a squash: preheat oven to 350 °F.  Slice squash in half, remove seeds, rub insides with a touch of salt and/or minced garlic, place face down in a baking pan with about 1/4 cup water and allow to bake about 40 minutes, or until knife easily pokes through skin.