Spicy Butternut Squash Soup

Preheat oven to 425º

Place all chopped vegetables on a large baking sheet. Cut top off head of garlic, drizzle with olive oil, and wrap in aluminum foil. Place foil-wrapped garlic on baking sheet along with other vegetables. Drizzle plenty of olive oil over all vegetables. Season all vegetables with salt and pepper, and sprinkle red chile powder or paprika only over chopped butternut squash. Add fresh herbs over butternut squash. Gently mix squash with hands and add more olive oil if necessary. Place in oven to bake. The butternut squash will take the longest to cook. After 30 minutes, remove all the other vegetables, and return the baking sheet with just the butternut squash to the oven. Let bake another 15-30 minutes, until a fork easily pierces the squash. Remove from oven and place all vegetables in food processor or blender. The roasted garlic should easily be squeezed out and placed in food processor, too. Add at least 2 cups of the broth. Purée until smooth. Heat a large stock pot on stove with a little olive oil on it to coat the bottom. Transfer puréed mixture into pot on stove. Add remaining broth and half a cup of heavy cream. Use an immersion blender to smooth even more, if necessary. Once heated, serve while hot, garnish with a little extra heavy cream, sprinkle chile flakes on top and enjoy.

Spread room temperature butter on both sides of bread. Place on baking sheet. Add Hatch green chile on top. Season with garlic salt, and top with shredded mozzarella cheese. Bake a few minutes at 350º, then broil a couple of minutes more so that top turns golden brown.