This is a very simple soup with lots of flavor sweetness from squash, savory from red peppers, spice from hot sauce.
Roasted Butternut Squash and Red Pepper Soup
1 2-3 lb butternut squash
2 red bell peppers, cut in half cored and cleaned, or used purchased
Liquid to make soup consistency you want. I like it thick, so I added 1 can flow fat condensed milk and some 1/2 and 1/2. You could add milk, vegetable or chicken broth or even water. The size of the squash will also make a difference in how much liquid you need, so you are going to have to use your judgment on this.
Dash of hot sauce.
Preheat oven to 400 degrees.
Cut squash in 1/2 and clean out the seeds and stringy gunk. Cut each half into 1 inch pieces. Toss squash pieces with olive oil and place on cookie sheet. If roasting peppers toss them with oil but don't add them to cookie sheet yet. Roast for 35 to 45 minutes until squash is caramelized. Add the peppers with 25 minutes to go, but watch them so they don't burn (the skin might get black and start to peel). Remove any large pieces of burnt skin from peppers.
Add enough squash and some red pepper to blender to fill it 1/2 of the way. Add some liquid and puree. pour this into a saucepan. Keep doing this until all of the squash and red pepper has been pureed. Heat over medium heat until soup is hot. Add hot sauce until it is to your liking.