Directions:

Preheat oven to 400 degrees F.

Arrange apples, squash, and pumpkin on a baking sheet. Drizzle with olive oil and toss with salt, pepper, sage and chopped garlic. Roast for 35 minutes, tossing halfway through baking.

In a blender, puree 1-2 cups of squash mixture and 1 cup of broth. Transfer to large pot and continue to blend squash and broth in batches.

When all soup has been transferred to pot, stir in smoked paprika, salt and pepper, and half-and-half. Cook for 20-30 minutes on low heat. Garnish with toasted pecans and serve.