prep the delicata squash and all peppers by cutting them in half and removing the seeds/stems from the peppers and chop the delicata into quarters (keeping the seeds in), toss with olive oil and salt & pepper, then situate in a large baking tray to steam bake covered with tin foil until fork tender
cut onions and toss in peeled garlic and tomatoes in a separate baking dish, toss with olive oil and salt & pepper, and bake covered with tin foil until the tomatoes have burst
once the delicatas in the roasting tray are forgiving, remove tin foil and allow the delicata and pepper tray to roast uncovered until they develop color
remove all trays of vegetables and add everything to a blender or immersion blend container and blitz until smooth
add water if necessary to help the blender move
add in spices, ginger, herbs, butter, heavy cream, and more salt and pepper to taste
heat a pan on the stove with olive oil and let it get to heat, then place in sage leaves individually and allow to fry until crispy
to serve, top soup with fried sage and it’s olive oil, and crusty bread
notes
for peppers, I like to use jimmy nardellos or bell peppers for the sweet pepper flavor, and red jalapeños for the hot pepper flavor
cut the delicata squash in quarters, keeping the skin and seeds intact. after the squash is roasted, it is much easier to spoon out the seeds, and the skin is easily blended with the rest of the soup contents
steam bake the vegetables for as long as it takes for them to relax, and then optionally roast for color if you have the patience for it
the splash of heavy cream is optional, but a little bit goes a long way to round out flavors
make sure to include all the tomato liquid into the blender after steam baking them, this is the crucial liquid needed to help the other ingredients blend
this soup makes a great base for other liquid based meals like a lentil curry soup, shakshoukah, or minestrone