1 butternut squash, halved and seeded
1 delicata squash, halved and seeded
1 large sweet onion, halved
3 sprigs sage, chopped
2 sprigs thyme, chopped
handful of parsley, chopped
2 cloves garlic, minced

Preheat oven to 450 degrees. Line a baking sheet with parchment. Lightly oil the cut sides of the squash and onion. Place cut side down on the prepared sheet and roast until soft, about 45 minutes (the butternut may need an additional ten minutes of cooking).

Allow the veggies to cool, then remove the onion’s outer layer , and puree it and the squash flesh in batches with a blender or food processor, adding 1 cup of water or broth per batch. In a large soup pot on medium heat, heat 1 tablespoon oil or butter. Saute the herbs and garlic until fragrant. Add the squash puree. Add salt, pepper, and liquid to your desired consistency.

Notes:
Recipe from Deep Roots Farm
Any combination of winter squash will work. Delicata adds a sweet flavor to the soup. You can also roast and puree the garlic clove along with the squash and onions.

Topping:

1 cup quick-cooking or old-fashioned oatmeal, uncooked
1/2 cup firmly packed brown sugar
1/3 cup margarine or butter, melted
1 tablespoon all-purpose flour

Filling:

4 cups peeled and thinly sliced apples, about 4 medium
2 cups fresh or frozen sliced strawberries
1/4 cup firmly packed brown sugar
1/4 cup frozen orange juice concentrate, thawed
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon

Heat oven to 350 degrees

To prepare topping:

In a medium bowl, combine oatmeal, brown sugar, butter, and flour; set aside.

To prepare filling:

In a large bowl, combine apples, berries, brown sugar, orange juice concentrate, flour and cinnamon; stir until fruit is evenly coated. Spoon filling into 8-inch square glass baking dish. Sprinkle topping evenly over fruit. Bake for 30 to 35 minutes.