Fall Soup

It is a rainy and cool day.so I decided to make Fall Harvest Soup. Roast onions, carrots, butternut squash and buttercup squash. For the squash, cut in half the long way, turn upside down onto the baking sheet, roast in a 400 degree preheated oven for 1 hour. Add butter, chicken broth, milk..Grind all up in a heavy duty blender. Garnish with fresh sage leaves. Yummy!