Butternut Squash Tomato Soup

1 medium butternut squash, halved lengthwise (not cored)
1 medium sweet yellow onion, finely chopped
3 to 4 cloves of garlic, chopped
2 T. Olive Oil
1 Pint Peeled and Seeded Tomatoes with Juice
2 to 3 Roasted Red Bell Peppers
2 Cups Chicken Broth
Dash of Nutmeg
Dash of Cinnamon
Salt
Pepper

Oven to 350 degrees. On a baking sheet lined with parchment paper, lay the squash flesh side up. Salt and pepper lightly. Bake 1 hour, flip to skin side up and bake 30 more minutes. Remove from oven and let cool. In saute pan, add olive oil and heat to medium. Add onion and garlic. Cook until transparent.

Scoop squash seeds out and recycle to your garden. Scoop flesh into food processor. Add scan amounts of nutmeg and cinnamon, roasted red bell pepper, onions and garlic. Process until silky smooth.

In a crockpot, add tomatoes and crush with hands. Add squash mixture and chicken broth. Cook on low heat for 5 to 6 hours. Season to taste with salt and pepper and enjoy!

Also good with bits of crouton and or goat cheese on top.