Roasted Squash Soup

1 acorn squash
1 butternut squash
2 sweet potatoes
2 large onions
6 garlic cloves
½ T. cinnamon
1 Tbsp onion powder
2 T. garlic powder
1 T. pumpkin pie spice
1 T. cumin
2 T. oregano
2 T. paprika
2 T. chili pepper
1 T. salt
1 T. black pepper
1/4 cup olive oil
1 cup canned pumpkin
4 cups vegetable stock
1 cup heavy whipping cream
1 cup small pasta

Cut squashes in half and remove seeds. Cut sweet potatoes and onions in half. Put all the pieces in a roasting pan, flesh side up. Sprinkle with spice mixture and drizzle with olive oil. Turn flesh side down, placing garlic cloves under cavity of the squash. Roast in a 350 degree oven for 40 minutes or until fork tender.

Cool, then scoop flesh into a pot. Add pumpkin and blend with an immersion mixer. Still blending, slowly add stock. Add heavy cream. Bring to a boil, then add pasta.

Cook for 20 minutes, stirring occasionally.