This is most definitely a keeper. My husband made this soup last night, and since he made up the recipe, I won't be able to give you measurements but you should get the general idea.
Roast a medium sized butternut squash, 2 red peppers and 2 nice-sized tomatoes (squash will require quite a bit longer than the peppers and tomatoes). Add the flesh of those veges to a pot, add vegetable stock, 2 cloves of garlic, and puree with a stick blender. Season with chipotle powder, cumin and salt & pepper. Cook until you have the thickness and consistency that you like.
We had ours garnished with herb oil, seasoned pumpkin seeds, and little crustini. Mmm, and I get to have it for my lunch today!