3 pounds of squash (butternut, Hubbard, Delicata, or buttercup — or a combination)

1 tablespoon olive oil

3 carrots

2 medium-sized yellow onions

1½ pounds apples (any variety)

1 pound potatoes (white or red)

5 cloves garlic

2 thyme sprigs

8 cups of reduced-sodium, fat-free broth (chicken or vegetable)

• Preheat the oven to 400 degrees. Cut squash(es) in half, scoop out and discard all the seeds and slimy threads. Brush the exposed flesh with half of the olive oil. Peel and chop the carrots and onions into large chunks; toss them with the rest of the olive oil.

• Place the squash, carrots, and onions on a foil-lined baking sheet along with the squash, cut-side down. Roast the carrots and onions for 45 minutes and remove. Roast the squash for 15 more minutes after that.

• Cut the apples into large chunks. Peel and cut the potatoes into medium-sized chunks. Cut the garlic into small pieces. Place all of them in the soup pot, along with the broth and thyme. Add the scooped-out flesh of the squash and the carrots and onion. Bring to a boil, then reduce to a simmer and cook for 30 minutes.

• Remove from heat and allow to cool slightly. Remove the thyme stems. Using a blender or food processor, purée the soup. Return it to the pot and reheat gently. Serve.

Serves 6-8

Butternut, Hubbard, Delicata, buttercup squash, or a combination all work well with this soup.