Roasted Pumpkin And Winter Squash Soup

• 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

1. Preheat oven to 400u0b0.
2. Combine first three ingredients in a large bowl; toss well. Place pumpkin mixture on a baking sheet coated with cooking spray. Bake at 400u0b0 for 30 minutes or until tender.
3. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion; saute 8 minutes or until tender. Add garlic; saute 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.

pumpkin, butternut squash, olive oil, cooking spray, yellow onion, garlic, water, salt, ground cumin, ground cinnamon, freshly ground black pepper, ground allspice

Taken from www.myrecipes.com/recipe/roasted-pumpkin-winter-squash-soup (may not work)