Versatile Squash Soup

Seed and cut squash into six to eight chunks, seed and cut red pepper and apple in half, cut onion in half. Place in roasting pan (uncovered) in 400 degree oven and roast until fork inserts easily in squash and produce looks blackened. When cool enough to touch, blackened peels will easily come off. Heat stock pot over medium heat and cover bottom with olive oil. Add chopped garlic and herbs. Cook until garlic is translucent. Add a heavy pinch of salt and 4-5 grinds of pepper. Cut peeled produce into 2 inch chunks and place in stock pan with oil and seasonings. Pour in stock and simmer (covered) until produce falls apart. Puree with an immersion blender and add salt & pepper if needed. Pour into a hollowed sugar pumpkin or sourdough round, garnish with rosemary or lavender & serve with hearty bread for dipping. Sour cream or Parmesan cheese make good toppings. For a different, spicier flavor, replace Herbs de Provence with Chinese Five Spice and cayenne pepper; or rosemary, oregano and smoked paprika. Busy family option: Skip the oven roasting and put everything in the slow cooker for 8 hours (skip the olive oil since you aren't sauteing the garlic) and blend just before serving. Leftovers freeze well in a zippered bag. Pairs well with Hard Apple Cider or Champagne.