Place squash, red peppers and broth in a 2-quart or larger saucepan. Puree with an immersion blender or puree in standard blender before adding to saucepan.
Stir in spices, adjust as need to taste .Heat over low-medium heat until thoroughly heated.
serve alone or with a dollop of plain non-fat yogurt.
Recipe by Cindy's Recipes and Writings at https://www.cindysrecipesandwritings.com/butternut-squash-and-roasted-red-pepper-soup-sundaysupper/