Butternut Squash Soup with Roasted Red Pepper and Green Basil Coulis

Preheat oven to 350 degrees. Cut squash in half lengthwise and remove seeds. Place, cut side down, on high-sided cookie sheet, pour water in pan to coat bottom. Bake until tender, about 1 hour. Meanwhile, heat butter in heavy pot. Add minced garlic and cook for 10 seconds. Add onions and cook over medium-low heat until onions are translucent, about 8 to 10 minutes. Pour in chicken broth. Bring to boiling. Reduce heat to very low. Peel and discard skin from squash. Mash flesh lightly, add to stock pot, and cook about 5 minutes. Pour soup into container of blender, in batches if necessary, and process until smooth but still thick. Return soup to heat. Season to taste with salt and pepper. Pour into serving bowls, decorate as desired with Red and Green Coulis. Makes 10 to 12 cups. Red Pepper Coulis: Roast pepper over flame on stove or under broiler until skin blackens evenly. Let cool. Peel off black skin and remove core and seeds. Chop coarsely. In food processor or blender, puree peppers, adding chicken broth until thick sauce consistency is attained. Season with salt and pepper, strain, and pour into plastic squeeze bottle. Green Basil Coulis: Heat olive oil in skillet. Add garlic and sliced shallots to pan and saute' over low heat until translucent, about 5 minutes. Pour in wine and cook 1 minute. Stir in basil leaves and toss until coated with oil. Place in blender or food processor and process, adding chicken broth until liquid can be poured easily, but is not runny. Season with salt and pepper, and pour into squeeze bottle.