In your largest soup pot, heat enough olive oil to cover the bottom of the pot, add butter and let it melt. Add red onion and stir to coat the onions in oil and butter. Leave them alone and let them cook on medium low. It takes a while to caramelize onions but their sweetness is great in the soup so don't rush it!

Preheat oven to 400 degrees. Drizzle olive oil, salt and pepper onto the diced Butternut Squash and toss to coat. Roast for 25-30 minutes until the squash is tender and the edges are starting to brown. Remove from oven and add the Squash to the onions. Toss to combine them. Add 8 cups of stock to the pot and stir to combine.

Place cut pieces of cauliflower on the same pan you just used for the Butternut Squash, drizzle in olive oil, salt and pepper and toss to coat. Put the pan back into the 400 degree oven until the cauliflower is tender and browning. If you are using roasted instead of smoked banana peppers, toss them on the pan with the cauliflower. Transfer roasted cauliflower (and peppers) into the already cooking pot of soup.

If you are using smoked banana peppers, dice them frozen and add to the pot now. The level of stock should be even or a little above the vegetables. You may have to add additional stock at this point. Cover the pot and let the soup cook for about 20-30 minutes, stirring occasionally.

When you uncover the soup, all of the vegetables should be falling apart tender. Use an immersion blender (or carefully transition to your blender in batches) to puree the soup. Add broth to make the soup thinner if desired and adjust salt and pepper to taste.

Garnish with sour cream, green onions, and toasted pepitas! Enjoy!

Don't forget to freeze the leftovers for dinner another night!