Drunken Roasted Butternut Squash Soup

So, this soup is a "whatever veggies I have, roast them, throw in a pot with whatever liquid, cook and puree and hope it turns out tasty" type of soup. It turned out delicious :D But how can roasted veggies, fresh herbs and booze be a bad thing?

2 large servings

1/2 of a butternut squash, cut into 1 inch chunks

1 orange bell pepper, seeded and chopped into 1 inch chunks

1 peeled carrot, cut into...1 inch chunks

5-6 cloves of garlic (it's what I had left of a head of garlic), leave the peel on, make a pouch out of tinfoil and put the garlic in and drizzle about 1 teaspoon olive oil over it. Close the pouch (doesn't have to be perfectly closed).

1 small onion, peeled

around 4 tablespoons fresh thyme

Salt & pepper

olive oil cooking spray (or regular olive oil)

1/2 cup white wine

1 12 oz beer

1/2 cup water

getting ready to roast

roasted

1. Roast the vegetables on a baking sheet in a 400 degree oven (bake). I line my sheet with tin foil, then spray with the olive oil non-stick spray, spread the veggies out, spray a little more of the olive oil over the veggies, then season them with salt & pepper and the fresh thyme. I drizzled some olive oil on top of the onion. place the pouch of garlic on the sheet and them bake them all for about 15 minutes, then switch the oven to broil, and broil for another 10-15 minutes, or until tender and roasted. Immediately, open the garlic pouch to let it cool. Quarter cut the onion (let it cool a bit first).

2. Place the roasted vegetables into a medium sauce pan, over medium-high heat. The cloves of garlic should be soft enough to sort of squeeze them out of their peels. They should pop right out. Add the garlic to the pot. Add the wine to the pot. Let it come to a simmer with the veggies. Now you'll need some more liquid. This was the point when I wasn't too sure how long my veggie broth had been in the fridge, and it didn't smell too fresh...Oh, we have beer! But will beer & wine go well? I guess we'll find out, lol! So in goes the beer and 1/2 cup water. Bring to a simmer, cover the pot with a lid and cook on low-medium heat for about 10 minutes. Remove from the heat and puree it with a stick blender, making sure not to splash yourself with the hot soup.

3. I served it immediately with some fresh thyme, goat cheese and some fancy hand-picked olives extra virgin olive oil (I do not cook with this, just served with food). And it was GOOD! I served it with BLT's...I know, not what you were thinking, but it went well with them!

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