Roasted butternut squash and carrot soup

1 butternut squash, peeled, seeded, cut  into medium chunks
6 or so carrotts, peeled, cut into 3 inch pieces
2 red bell , or roasting peppers
6 or more cloves garlic
1 yellow onion. diced
4 cups stock of choice or water
olive oil
salt

1. oven at 425
2. prepare vegtables and garlic, mix squash, carrots, red peppers, and garlic in a large bowl with a goodly amount of olive oil to coat
3. place in oven at 425 for about 1 hour 15 minutes, until carrots are soft, and squash just starting to brown. turn  red peppers and other vegtables a couple of times while cooking so the skins get even charred.
4. enjoy smell in house
5. saute onion in olive oil in your favorite soup pot until they are transluscent and softening up.
6. add vegtables from oven. removing skins and caps and most of seeds from peppers
7. add stock of choice or water, bring to boil, lower  to simmer, cook twenty minutes
8. puree in blender, add water if necessary for easy blending, and to get your desired consistancy. i made mine slightly looser than baby food, and problably added 2 extra cups of water
9. season with salt and pepper, and maybe a little cayanne if you don't have little kids who will complain.