Place the red peppers and the butternut in a roasting pan.
Slice the top off the garlic to expose the flesh, then add it to the pan.
Drizzle all the vegetables with olive oil.
Roast in a preheated oven for 20 to 30 minutes or until tender.
Remove from oven and press the flesh out of the garlic skins,then discard the skins.
Heat the butter in a saucepan.Sauté the onions until soft
Add the roast vegetables and the sherry.
Cover and simmer over a low heat heat for 15 minutes.
Transfer the mixture to a food processor and blend until smooth.
Return the mixture to the saucepan and add the stock.
Bring to the boil, then reduce the heat and simmer for ten minutes.
Season to taste with salt and freshly ground black pepper.
To serve top each serving of soup with crisp bacon pieces and wedges of camembert.