Prep your campfire to have both direct and indirect heat.
Apply a thin coating of olive oil to the halved butternut squash and carrots. Then wrap them in foil. Place foil packet in the indirect heat of the campfire to begin roasting. Depending on size this may take some time. Roast until these become fork tender.
2 Butternut Squash, 4 Carrots, Olive Oil
While the squash and carrots are roasting, fire roast the peppers and onion over more direct heat using the grill grate. ensuring that there is a good char on the skin of the peppers. Take a moment to start to preheat your dutch oven at this time also.
1 Yellow Onion, 2 Poblano Peppers, 2 Jalapeno Peppers, 2 Anahiem Peppers, 2 Serrano Peppers
Now that all the veggies are roasting melt and then brown butter in the dutch oven.
1 stick Butter
Add sage leaves once the butter has browned to infuse the sage flavor into the butter.
10 Sage leaves
When peppers have completed getting their char, add them to the zip-top bag to steam for about ten minutes. This will allow you to easily peel the skin off the peppers.
Once the skin has been removed from the peppers, remove the seeds, and finally dice finely. Add to butter in the dutch oven
Dice roasted onion and add to the dutch oven
When squash is done roasting, remove the skin from the squash and add flesh to your dutch oven over the fire.
Once all veggies have been added into the dutch oven use the masher to mash all of the veggies (See Camp Hero Note)
You should have a chunky veggie mash at this time. Add in the apple juice and the vegetable stock.
8 oz Unfilitered Apple Cider, 24 oz Vegetable Stock
Stire everything together and warm through. Make sure to stir somewhat frequently to prevent burning on the bottom of the dutch oven.
Salt and pepper the soup to taste as you stir and serve with a dallop of sour cream.
Salt and Pepper, Sour Cream