Roasted Butternut Squash and Red Pepper Soup

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Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper.
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Cut your butternut squash in half and scope out the seeds and pulp. Place the squash cut side up on the sheet pan. Add the peppers and onions to the pan.
3-4 lb butternut squash, 2 large bell peppers, 1 medium yellow onion
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Cut the top off the garlic and add it to the pan. Drizzle the oil over the vegetables and season with the salt and pepper. Flip the squash over.
1 head garlic, ¼ cup olive oil, 1 teaspoon salt, 1 teaspoon pepper
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Bake for 45-55 minutes, stirring halfway through. The vegetables are done when you can pierce the squash with a pairing knife.
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Set the vegetables aside until they are cool enough to handle, then peel the skin off of the squash and add the flesh into a high powered blender.
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Squeeze the garlic from its skin and add to the blender. Then add the peppers, onion, spices, and stock into the blender and blend until smooth.
1 teaspoon paprika, ¼ teaspoon crushed red pepper, 3 cups vegetable or chicken stock
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Transfer the soup to a large pot and cook over medium heat until warmed through.
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Stir in the heavy cream before serving.
½ cup heavy cream