Butternut Squash and Sweet Potato Soup

A simple, quick and tasty soup. Slice butternut squash in half and bake in 350 degree oven for approximately 45 minutes or until fork-pierceable. Sweet potatoes are wrapped in aluminium foil and baked in same oven for approximately one hour. Saute one half of a large yellow onion in olive oil until translucent. Remove skins from all squash and potatoes and combine in large saute pan. Add 1-2 cups chicken broth. Puree with hand held imulsifier (or use blender in stages--be careful, as liquid is hot). Salt and pepper to taste. Garnish with sliced red pepper and chopped parsley.