Roasted Squash and Pumpkin Soup

• 2 to 2 1/2 pounds

  winter squash

  2 to 2 1/2 pounds peeled pumpkin and winter squash, cubed

• 1

  carrot

  1 carrot, chunked

• 1

  leek

  1 leek, sliced and rinsed

• 3 tablespoons

  olive oil

  3 tablespoons olive oil

• 4 cups

  stock

  4 cups stock

• 1/2 teaspoon

  smoked paprika

  1/2 teaspoon smoked paprika, optional

• •

  salt

  Salt

• •

  black pepper

  Black pepper

• 1/2 cup

  yogurt

  1/2 cup yogurt

• •

  lemon

  Lemon zest and lemon juice

Steps

1. 1

   Roast the squash, pumpkin, and carrot at 425°F with olive oil, salt, and pepper until browned at the edges.

2. 2

   Sauté the leek in oil in a pot until soft and sweet.

3. 3

   Add the roasted vegetables, stock, and smoked paprika and simmer for 8 to 10 minutes.

4. 4

   Blend until smooth and adjust the thickness with more stock or water if needed.

5. 5

   Mix the yogurt with lemon zest, lemon juice, and salt and spoon it over the soup to serve.

Notes

• If you need a faster version, skip the roasting and simmer the raw vegetables until soft before blending.