Liza's calendar Roasted Squash Soup stolen by Dana

Roasted Squash Soup

1 large butternut squash and 2 small delicata squashes (or any combo of Winter squash)

a touch of oil

2 pears

1 apple

4 cloves garlic

1 tsp honey

3 cups broth

1/4 tsp each of ground cinnamon, nutmeg, cardamom, chili powder (when I made it I used curry powder and a bit of cinnamon cause that's all I had)

whole or ground hazelnuts for topping (optional)

salt & pepper to taste

(portions are flexible. I found 2 pears surprisingly strong, but I guess it depends on which type you buy).

Preheat oven to 350

Cut squashes in half and take out seeds and sinews. Rub a few drops of oil over exposed, cut sides.

Put each face down on a large roasting pan. Remove skin and root end of garlic cloves. Tuck the cloves under the bulbous part of the squash (a great little alcove for roasting garlic). Cut the pears and apple in half and take out stems and seeds. Put face down on same pan.

Bake/roast at 350 for approx. 45 minutes. Keep and eye on it as the fruit will be done first - remove the fruit when it's soft.

Roast until done - when a knife slides easily through the thickest part. Let the squash cool a bit and then scoop out the flesh into a pot with the fruit (skin on) and all of the rest of the ingredients (except the nuts, salt and pepper).

Place on stovetop over medium heat, constantly stirring and mashing.

When boiling, stir quickly for a few more minutes and then take it off the heat. Use a hand blender, or transfer to a blender and blend until smooth.

Reheat if needed.

Garnish with hazelnuts and add salt and pepper to taste.