Jeff's Roasted Squash Soup...

1 squash, peeled, seeded, chopped 2 inch pieces
3 medium carrots, peeled, roughly chopped
1 medium or large onion, roughly chopped
4 cloves garlic, smashed, peeled
1 jalapeno pepper, chopped
1 tbsp cumin seeds
1 tbsp or smoked paprika (if you can't find it regular sweet paprika is fine, but I recommend finding it, as it's great for roasted meats - The Spice House in Kennsington Market is a good source)
2 tsp ground coriander seeds
1 tsp ground cinnamon
kosher salt
fresh ground pepper

4 cups homemade stock (chicken, veg, even beef or veal) or water (trust me - most store bought stocks and broths are garbage. If you don't have good homemade stock, it's best to use water.)
4 tbsp Baltic or "Greek" yogurt
1/2 cup chopped cilantro

Heat oven to 425 degress. Combine the vegetables, spices, salt and pepper, into a bowl with some olive oil and toss until the vegetables are coated. Place in a roasting pan and roast until vegetables are brown and tender. Place vegetables in a blender and cover with hot stock. If you have a hand blender (which I want!), place veg in a pot with stock and blend in the pot until smooth. Reheat soup. Adjust seasonings. Mix chopped cilantro with yogurt. Ladle soup into warm bowls. Swirl in 1 tbsp cilantro yogurt. (*toss seeds with some of the spices and salt, roast until they pop, and garnish soup with them).