Here's another soup:
Roasted Pumpkin/Squash and Apple Soup
1 whole small pumpkin or winter squash cut into large chunks
3 apples, peeled and cored, cut in half
1 onion peeled, cut in quarters
2 T butter
2-3 C chicken broth or veggie broth
Your choice of seasonings s/a:
sage
cumin
nutmeg
salt
pepper
Your choice of condiments s/a:
sour cream
croutons
Pumpkin seeds
chopped scallions
bacon crumbles
Place pumpkin chunks on an oiled sheet pan and bake about 20 minutes at 350 F. Add the apples and onion chunks and bake until everything is soft and has a bit of brown color on the edges of the pieces. Allow to cool and remove pumpkin seeds and skin. Melt butter in a soup pot and add the ingredients from the sheet pan to it. Cook over a medium heat until you start to see some light browning. Add chicken broth and continue to cook until everything is very soft and is a rich golden color. Cool and then blend soup until smooth. Add seasonings of your choice. Heat back up and serve with your choice of condiments s/a sour cream, pumpkin seeds, bacon crumbles, etc.