To celebrate the first day of fall I made a roasted squash soup. We had three different squashes, all of medium size that I halved, rubbed with olive and salt and placed in the oven at 375 for 45-60 minutes. I had a butternut, winter, and an acorn. Once they were roasting, I sauteed 2 medium onions in olive oil until they were nearly falling apart, then added minced garlic (3 big cloves), a teaspoon of tomato paste, and let those cook for a few minutes. I deglazed the pan with some cognac and then added vegetable stock.
Once the squash were roasted I scooped the flesh into the soup pot, added additional stock and seasoned to taste. I served with some crusty bread and a green salad. Enjoy!