Here are pictures of the veggies before they are roasted, after they are roasted, and in the pot before being pureed.Basically the soup starts with the roasted veggies, then add the veggies to a good vegetable or chicken stock. (If you don't have time to make your own, use a low fat, organic and low in sodium commercial stock).
I used acorn squash, butternut squash, carrots, onion, celery, zucchini, and garlic and added a drizzle of olive oil over all before roasting on a sheet in the oven at 350 degrees for about 45 minutes.
After scooping out the baked squash, I cut up the veggies a bit and added them to about 9 cups of chicken stock. (Vegetable stock would have also been very nice but I was out) Add about 2 teaspoons of ground cumin and some fresh ground pepper. (We often use a berbere spice blend instead)
Simmer the veggies in the stock for about 20 minutes, then use a hand blender ,otherwise known as an immersion blender, to puree the soup.
When serving, add a dollop of light sour cream and a light grating of fresh nutmeg.Voila! A hearty soup full of goodness. Freeze some portions for later.
