Jester Squash and Carmen Pepper Soup

1 medium Jester squash, cut in half, and seeds removed

2 red Carmen peppers, cut in half lengthwise and deseeded 

2 cups vegetable broth 

1 teaspoon fresh grated ginger

1/2 teaspoon garlic powder 

1/2 teaspoon cumin 

Salt and pepper, to taste

Dollop of yogurt to finish

Preheat oven to 375 degrees. Line a baking sheet with parchment and place squash flesh side down and roast for 20 minutes.

Add peppers and roast for 30-35 more minutes. Turn off oven and let vegetables cool for about 5 minutes.

Remove flesh of the squash from the skin. Add squash flesh, peppers, vegetable broth, spices, and salt and pepper to a high powdered blender or use an immersion blender. Blend until smooth, about 1-2 minutes.

Add a dollop of yogurt when you serve to make the soup a little creamier.