1 1/4 lbs Butternut Winter Squash
2 cups sliced Yellow Summer Squash
2 (14.5 oz) cans Chicken Broth
1/2 cup Heavy Cream
1/4 cup sliced Onions
2 tbsps Extra Virgin Olive Oil
1 tbsp Tomato Paste
1 1/2 tsps Pumpkin Pie Spice
3/4 tsp Salt
1/2 tsp Black Pepper
Preheat the oven to 450°F.
Peel and cube the butternut squash.
Toss the butternut squash with 1 tablespoon of oil and half of the salt and pepper.
Arrange the butternut squash in a single layer on a baking sheet and roast, turning once, until slightly softened (about 15 minutes).
Toss the yellow squash and onions with the remaining oil, salt and pepper.
Add the yellow squash and onions to the baking sheet with the butternut squash and continue roasting until all vegetables are tender (about 20 more minutes).
In a large sauce pot over medium heat, simmer tomato paste with pumpkin pie spice, stirring constantly, until fragrant (about 1 minute).
Add the roasted vegetables and broth to the pot.
Bring to a boil, reduce the heat to low, and let simmer for 20 minutes.
Remove the pot from the heat and stir in the cream.
Purée the soup with an immersion blender (or in a regular blender in batches).
Season the soup to taste with additional salt and pepper.
Serve and enjoy!
Serving size: 1 Bowl (Total recipe makes 6 servings)