Ingredients
2 pounds sweet red peppers, cut into 1-in. pieces (about 6 medium)1 large onion, sliced2 medium carrots, sliced1 jalapeno pepper, quartered and seeded2 tablespoons olive oil5 garlic cloves, minced2 tablespoons whole fresh thyme leaves plus 1 teaspoon minced fresh thyme, divided4 cups vegetable broth or water4 cups chicken broth2 cups cubed peeled potatoes2 cups cubed peeled sweet potato2 cups cubed peeled butternut squash1 teaspoon salt1/8 teaspoon pepper
Preparation
Place the red peppers, onion, carrots and jalapeno in two greased 15x10x1-in. baking pans; drizzle with oil and toss to coat. Bake at 425° for 25-30 minutes or until tender, stirring occasionally. Add garlic and whole thyme leaves; bake 5 minutes longer.
Meanwhile, in a Dutch oven, combine the vegetable broth, chicken broth, potatoes, sweet potato, squash, salt, pepper and minced thyme. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender.
Add roasted pepper mixture; cook 5 minutes longer. Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan and heat through.
