Roasted Butternut Squash Bisque

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 stick Smart Balance butter
• 2 mediums sweet onions, chopped
• 1 large fennel bulb (cut off “fern”)
• 3 large butternut squash
• 1 large red bell pepper
• 2 cups white wine
• 2 tablespoons fresh sage
• 1 teaspoon ginger powder
• 1 teaspoon cayenne pepper powder
• 1 teaspoon yellow curry powder
• 32 ounces *garlic veggie broth
• 2 1/2 quarts vegetable stock preferably from scratch but try to use organic if purchasing cans or boxes of broth (it'
• 5 tablespoons (heaping) coursely diced garlic (roughly 2 bulbs)
• 2 bay leaves
• 3 tablespoons olive oil
• 3 pinches dried sage
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 pinch salt

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