Preheat oven to 375 degrees. Peel and chop butternut squash into chunks and place in mixing bowl. Cut the tops off red peppers and put in bowl with squash. Add 1/2 tbsp. olive oil and sea salt. Combine well. Cook in preheated oven about 30 minutes until fork tender making sure to turn at least once during cooking. Remove from oven and set aside.
Meanwhile saute onion, garlic, salt, pepper, and dash of cayenne in remaining olive oil and butter about 5 minutes adding optional chardonnay at this point. Continue to cook until onions are translucent about 8-10 minutes total.
Add butternut squash to onion mixture and mash with fork or masher. Add chopped roasted red peppers, vegetable broth and bring to boil.
Reduce heat to medium low and simmer about 20 minutes. Remove from heat and cool about 5-10 minutes and then blend with Immersion blender until smooth consistency.
Add half & half and return to heat and cook an additional 10 minutes
Taste for salt & pepper
Optional ingredients and toppings Chardonnay or other white wine roasted red peppers goat cheese