Recipe found on Crepes of Wrath by Sydney Serves 8

This recipe calls for 3 Red Bell Peppers, but we are switching it to Lunch Box Peppers.  Tricky to convert the proportions, but I would guess it will be close to all the peppers in your share.

1 butternut Squash, peeled and cubed

Lunch Box Peppers, tops cut off, cut in half or quarter, same size as the butternut cubes

1 butternut squash, peeled and cubed

1 Onion, chopped

4 cloves of Garlic, still in their peels

1/4 cup Olive Oil

1 tsp Kosher Salt

1 tsp Smoked Paprika

1/4 tsp Red Pepper Flakes

1/4 tsp Black Pepper

8 cups of Vegetable Stock or Water

1/2 cup Pecans, roughly chopped and toasted

Chives, for garnish

Preheat your oven to 400 F and line a baking sheet with parchment or foil.  Peel and cube your butternut squash, then roughly chop peppers and onion.  Add the whole cloves of unpeeled garlic.  Drizzle everything 1/4 cup of olive oil, then sprinkle with your salt, paprika, red pepper flakes and ground black pepper.  Use your hands to toss it all.  Place in the oven and bake for 30 to 40 minutes, until the squash is tender.  Remove your vegetables from the oven and pick out the garlic cloves.  Squeeze the garlic out of its peels and add it to the vegetable mix.  Puree the vegetables in batches until smooth, then add to a large stock pot OR add everything to the stock pot and use an immersion blender to puree.  Add in a cup of water at a time, stirring after each addition until the soup is the consistency that you prefer.  Heat the soup over medium until warmed through.  Taste and adjust seasonings as needed. If you want to toast your pecans, place them in a dry skillet and cook over medium heat, tossing occasionally, until lightly golden and aromatic. Divide your soup among your bowls and sprinkle with a bit of the toasted pecans and some chives, if your like. This soup will keep well for up to 5 days and freezes well, too.