Preheat the oven to 400 degrees. Spread the cubed squash with the chunks of bell pepper onto a sheet pan. Drizzle with olive oil and sprinkle with salt, pepper, and paprika. Roast in the oven for 30 – 45 minutes until veggies are fork tender. I put the roasted veggies into a blender with a little vegetable broth and pureed it together. You may need to do this several times so as not to overfill your blender. Next put the pureed veggies into a soup pot. Add vegetable broth and stir until you reach the consistency you are looking for. I added cloves and sage to taste with a splash of milk and a spoonful of sour cream. The milk and sour cream give the soup a really creamy texture that is absolutely delicious. Heat through and serve.
* The flavor of vegetable broth works the best in this recipe although chicken broth would work in a pinch.