Butternut soup with roasted peppers

3-4 cups butternut squash, cooked and cubed
1 yellow pepper
1 red pepper
1 onion, sliced
3/4 tsp chicken bouillon
1/2 tsp curry (opt)
1 tsp olive oil

Roast peppers. (See here.)

Heat olive oil in a skillet over medium-high heat. Cook the onions, stirring often until soft and the edges begin to brown a bit.

Using a stick blender, purée the butternut squash, yellow peper, half of the red pepper, onions and 1 cup warm water. Pour back into the skillet. Stir in the curry and bouillon. Add more water if needed to reach desired thickness. (I like mine pretty thick!)

Cut remaining red pepper into thin strips and top each bowl with them.