Roasted Pumpkin and Winter Squash Soup

Ingredients

• 2 cups (1/2-inch) cubed peeled fresh pumpkin (about 2 pounds)
• 2 cups (1/2-inch) cubed peeled butternut squash (about 1 1/2 pounds)
• 1 tablespoon olive oil
• Cooking spray
• 3 cups sliced yellow onion (about 2)
• 2 teaspoons minced garlic
• 4 cups water
• 3/4 teaspoon salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground black pepper
• Dash of ground allspice

Preparation

1. Preheat oven to 400°.
2. Combine first three ingredients in a large bowl; toss well. Place pumpkin mixture on a baking sheet coated with cooking spray. Bake at 400° for 30 minutes or until tender.
3. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; sauté 8 minutes or until tender. Add garlic; sauté 1 minute. Add pumpkin mixture, 4 cups water, and remaining ingredients; bring to a boil. Reduce heat, and simmer 20 minutes.
4. Place half of pumpkin mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Pour into a large bowl. Repeat procedure with the remaining pumpkin mixture.