roasted winter squash soup

1 butternut squash cut in half lengthwise, seeds removed
1 accorn squash cut in half lengthwise, seeds removed
1 large onion cut into 1/4 inch dice
4 carrots cut into 1/4 inch dice
4 celery stalks with or without leaves cut into `1/4 inch
dice
2 14 or 15 oz. cans of beans, (your choice), i use red
kidney and white beans
1 cup frozen peas, thawed
1 cup crushed tomatoes (from can)
1/2 cup good drinking wine of your choice
1 10 oz. bag baby spinich

set oven to 350 degrees. in one baking dish put accorn squash cut side down and add one inch of water. in another baking dish put the butternut squash cut side down, with no water. put them in oven and bake for 40 minutes.
while that is cooking, put tbl oil in a deep frying pan, add onion and cook over med. heat for a minute or two and then add about 1 tbl sugar. give it a good stir and cook until carmelized. remove from pan and set aside. do not clean the frying pan.
after the squash has cooked for 40 minutes turn them both over and add the carrots and celery to the pan with the water in it and cook for another 30 minutes or until the butternut squash begins to brown.
while the squash is cooking put the two cans of beans along with the liquid into a pot and bring to a boil then simmer for 10 minutes.
after the squash is done remove pans from oven. drain the carrots and celery but save the water from the pan with the accorn squash. after the squash has cooled remove the pulp from the butternut squash with a spoon and place in a food processor along with a tbl honey and puree until smooth. using a knife, remove the pulp from the accorn squash and cut into bite size pieces. remove beans from pot. drain beans but save liquid.
(its almost over)

put a tbl oil in the frying pan and heat over medium high heat unil oil is hot and then add and celery, carrots, peas and beans. take the water from the accorn squash and add just enough to cover the vegetables and discard the rest. turn the heat up and cook until all the water is just about gone and then add all the liquid from the pot of beans. lower heat to medium and add the crushed tomatoes, wine, onions, pureed butternut squash, and accorn squash. give it a good stir and then add the spinish a little and a time until everything is blended together. lower the heat to simmer and cook for another 10 to 15 minutes.
i know this sounds like a long process, but once you have everything cooked (you can even cook everything the day before) then put it together the next day if you want.
this will make about 7 or 8 large bowls of soup. if you want to make it more substantial, i sometimes cook either rice and pasts seperately and then add it to the individual soup bowls. i hope you try and enjoy this.