We halved our squashes and threw them into the oven to roast. While those were cooking up, we put together a proper mirepoix...onion, carrots, and celery, all sauteed in some butter. We also threw in a little thyme and some sage.
While the bacon crisped up, and the soup came together, I put together a nice little salad. We spooned some goat cheese into a couple radicchio leaves, and put them into the oven, along with some mushrooms, to top off the salad.
By the time the mushrooms and cheese were done, it was time to puree the soup. I'm pretty sure I've said this before, but my immersion blender is one of the best kitchen tools. It easily pureed everything together, and gave us a rich, thick soup.