Roasted Squash Soup

2 t olive oil
2 c sliced zucchini
1 c winter squash, cut in half
2 c vegetable broth
1 medium onion, halved
1 T minced fresh sage
1 t black pepper
1 t salt
1 t hot red chili pepper

Spray baking sheet with cooking spray. Brush squash and onion lightly with olive oil. Add salt and pepper. Roast squash in 375 degree oven for 35 minutes, turning once. When squash is done, remove winter squash from shell, and combine all other ingredients in a saucepan. Simmer for 10 minutes. Cool 5 minutes. Blend in batches. Return to pan to warm through. Can garnish with a dollop of yogurt and a sprig of sage.

Number of Servings: 4

Recipe submitted by SparkPeople user BARBSHAKESPEARE.