Roasted Winter Squash Soup:

2 cups raw winter squash (butternut, hubbard, acorn)
Salt and pepper olive oil to coat
Soup:
2 tablespoons extra-virgin olive oil
1/2 cup diced onion
1/4 cup diced celery
1/4 cup diced carrot
1/4 cup diced parsnip
1 cinnamon stick
Sea salt and freshly ground pepper
1 (32 ounce) carton of vegetable or chicken broth
1/2 teaspoon ground toasted coriander (optional)
Roasted Winter Squash (above)
2 tablespoons toasted pumpkin seeds

Directions

To make roasted winter squash: Heat oven to 375 degrees F; Toss diced squash, salt and olive oil & place pan in oven. Roast for 20 minutes or until medium-brown on all sides. Remove from oven and let cool slightly
To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; saute until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in squash ; simmer gently about 10 minutes. Discard the cinnamon stick.
Puree the soup using an immersion blender or in a blender until smooth. . It will thicken as it cools and may need thinning with broth or water when reheating.
Top each serving with pumpkin seeds.