Triple Squash Bisque

I usually roast a bunch of winter vegetables at a time to use in a variety of applications. They are great on pizza and in stews, but mostly I eat them right out of the oven while they are cooling on the pan! This time I only roasted winter squash. The pumpkin was large enough to puree and freeze into 2 c portions. There is no need to peel these beauties before roasting because you can scrape the orange-y goodness right out. I chunk them into large pieces, scrape off the guts and seeds, and toss with olive oil, salt, and pepper. Place in the 400 degree oven for 30 minutes or until you can stick a fork into the flesh, turning halfway through the cooking time.

2 c pumpkin puree
2 acorn squash, pureed
1 small butternut squash, pureed
1 onion, diced
2 cloves garlic, minced
8 c veggie or chicken stock
1 c whole milk or half and half
salt, to taste
white pepper, to taste

pomegranate seeds (arils)
roasted pumpkin seeds

Saute onion and garlic until translucent. Add stock and squash. Simmer for 30 minutes. Puree with hand held blender. Add milk/cream, salt, and pepper.

Serve steaming bowls with pumpkin seeds and pomegranate arils to garnish.