Butternut Squash Soup

I love squash soup, it is a favourite comfort food of mine, although I am alone in my house with this preference.  The good thing about this soup is that you can freeze it and enjoy at a later date if your family is like mine.

1 small butternut squash, peeled, seeded and cut into 1 inch pieces
2 tbsp olive oil, divided
1/2 tsp salt, divided
1/4 tsp pepper, divided
2 yellow zucchini , cut into 1 inch pieces
1/4 cup finely chopped onion
1 1/2 tsp pumpkin pie spice
1 tbsp tomato paste
2 cans (14 1/2 oz) vegetable or chicken broth
1/2 cup milk or cream
Pumpkin seeds (optional)
Sour cream (optional)

• Heat oven to 450F.  Toss butternut squash with 1 tbsp olive oil, 1/4 tsp salt and 1/8 tsp pepper.  Arrange in a single layer on a baking sheet.  Roast 15 minutes, turning once.
• Toss zucchini and onion with remaining oil, salt, and pepper.  Add to baking sheet with butternut squash.  Continue roasting 20 minutes until all vegetables are tender.
• In a large saucepan over medium heat, cook pumpkin pie spice, stirring constantly, 1 minute or until fragrant.  Stir in tomato paste and cook 1 minute more.  Add roasted vegetables and broth.  Bring to a boil, reduce heat to low, and simmer 20 minutes.  Stir in milk/cream.  Remove from heat.  Puree soup with an immersion blender.
• Heat gently to warm through.  SEason to taste with additional salt and pepper.  To serve, divide soup in bowls and garnish with toasted pumpkin seeds and sour cream if desired.

** to make your own pumpkin spice combine 1 tsp cinnamon, 1/4 tsp ginger 1/8 tsp each of allspice and nutmeg, and a pinch of ground cloves.