Pumpkin cream soup

Ingredients:

• 900 g peeled and cut into large pieces butternut squash
• 2 cups of white wine
• 2 liters of chicken broth
• 6 plum tomatoes, quartered
• Olive oil for greasing, plus 1/4 cup
• Salt and ground black pepper
• 2 large diced white onions
• 1 large diced green pepper
• 1 large red pepper, diced
• 2 crushed cloves of garlic
• 2 cups heavy cream plus 1 cup whipped cream with 1 teaspoon vanilla for garnish
• 1/2 bunch (about 12 sprigs) thyme (leaves picked)

Preparation:

1. Preheat oven to 180°C.
   
   Drizzle the squash with a little olive oil. Season with salt and pepper, and roast in the oven until tender, about 1/2 hour.
2. In a large saucepan, heat 1/4 cup olive oil and sauté the onion, green pepper, red pepper, and garlic. Cook for about 8 minutes, until caramelized. Add the tomatoes and cook for another 3 minutes.
3. Deglaze the pan with white wine. Add chicken broth, heavy cream, and roasted pumpkin. Stir in the thyme. Bring to a simmer. Simmer for about 20 minutes. Puree all ingredients. Strain the soup and adjust the seasonings. Garnish with vanilla whipped cream, if desired.