Butternut Squash Soup

Guys, I just totally winged it and made a really good butternut squash soup for dinner!  Of course, since I was winging it, it'll be hard to recreate, but it went something like this:

Ingredients:
EVOO
1 yellow onion, sliced thinly
1/2 each of red, orange, and yellow bell peppers, diced
1 whole butternut squash, peeled, seeded, and chopped in 1-inch pieces
1 sweet potato, peeled and chopped in 1-inch pieces
stock (veggie, chicken, or beef)
heavy cream
salt, pepper, sage, and ground nutmeg to taste

Directions:
1. Simmer onion and peppers in EVOO over medium-low heat until soft, about 25 mins.
2. Meanwhile, boil squash and sweet potato pieces in large pot of water until tender, about 15 mins.
3. Drain squash and sweet potato.
4. In add 1/3 (roughly) of onion mix and squash/sweet potato chunks to blender, with enough stock and cream to make mostly smooth (my ratio was about 2:1 of stock:cream).  Add salt, pepper, and spices to taste.  Repeat until all veggies are blended, and re-mix to distribute evenly in your still-hot pot.  (I don't have an immersion blender, so I did this. If you have an immersion blender, just toss everything in the big pot after you've drained the veg and blend away.)

Serve immediately with crusty bread.

This was rather onion-y.  I like cooked onion; if you don't, knock it down to 1/2 an onion and you should be all set.