This soup is perfect for using all the extra fall squash from the garden!  And if you didn’t grow any this year, the stores have them on sale right now!  A friend of mine shared this recipe with me and I have made it in the fall ever since.  The flavor of this soup is savory/sweet with a little hint of heat from the chipotle seasoning.  Serve with Sourdough Rosemary Flat Bread

Recipe

1 butternut squash, cut in half

1 amber cup squash, cut in half

2 yellow crookneck squash

2 onions, cut in half

6-10 cloves garlic

1 big apple

1 yam, scrubbed but not peeled

2 Anaheim or Pablano peppers, split in half and seeded

1 handful of dried tomatoes

1 cup yogurt

cream or half and half

2 tablespoons honey

1/2 teaspoon chipotle seasoning

1 teaspoon dried oregano

sea salt and fresh ground pepper

As you can see in the picture I have stuffed the butternut squash with tomatoes and garlic. The peppers in the amber cup squash and placed the yellow squash, apple and onions on the pan.

 

Flip over the squash and drizzle a little olive oil over everything.  Wrap the yam in foil and poke with a knife a few times.  Bake at 400 degrees for 45-60 minutes until vegetables are soft and a little charred.

Discard peppers, scrape squash out of skins.  Add all roasted ingredients into a blender and blend or use an immersion blender in a large dutch oven pot.  In a large pot, add the yogurt and cream until thinned (you can even use chicken stock to decrease the calories).  Add the honey, chipotle, oregano and salt and pepper.  Adjust seasonings to your liking.  Serve warm.