Roasted squash and pepper soup

3 small mixed winter squashes, seeded and halved
2 red peppers, seeded and halved
1 large onion, thickly sliced
4 cups chicken broth
1/4 cup cream
handful fresh parsley, chopped
handful fresh sage, chopped
olive oil
balsamic vinegar

Brush vegetables with olive oil, balsamic vinegar, salt and pepper. Roast in a hot oven until starting to blacken. In a soup pot, cook onion until soft, add roasted vegetables and stock. Simmer for one hour. Remove from heat and puree in batches. Stir in cream and fresh herbs, reheat.

Served with roasted chicken breasts and mixed cooking greens sauted in garlic.