Ingredients:

• 3 cups roasted squash (see below)
• 1 large onion
• 4 cups chicken broth
• spices (see below)
• 2 tablespoons butter (or margarine)
• salt and pepper to taste
• 1/4 cup sour cream, yogurt or creme fraiche

You can customize the spices to suit your taste. Choose one of the following:

• 1/4 teaspoon cinnamon and 1/4 teaspoon nutmeg
• 1/2 teaspoon thyme and 1 teaspoon rosemary
• 1 teaspoon chili powder and 1/2 teaspoon cumin

To cook squash for the soup:

Preheat oven to 350 degrees.

Cut pumpkin or squash in half, clean out seeds and excess fiber and place cut side down on roasting pan.

Roast until soft, about 45 minutes to 1 hour.

Scoop out cooked pumpkin/squash and mash.

To make the soup:

Puree onion in a food processor until fine.

Add squash, chicken broth and spices and process until blended.

Pour the mixture into a soup pot or heavy-bottomed pan and simmer over medium heat for 20 minutes.

Add butter and stir until blended. Add salt and pepper to taste.

Serve in bowls with yogurt or sour cream swirls on top.

Ingredients:

• 1 pound fresh strawberries
• 1 pound your favorite melon, cut in chunks
• 1/2 cup orange juice
• 1 cup yogurt

Ingredients:

• 2 pounds watermelon, seeded and cut in chunks
• 1 pound your favorite melon, cut in chunks
• 1/2 cup orange juice
• 1/2 cup seedless grapes
• splash of lime juice

To make the smoothies:

There are two ways to make the smoothies. If you plan ahead you can prepare all the fruit ahead of time and freeze it, then you will need no ice for your smoothies. If there isn't time to freeze the fruit ahead of time you can add ice as needed to get the consistency you like.

In either case, place all the ingredients in a blender and puree until smooth.

Add ice, frozen fruit or juice as needed to adjust the consistency.