If one is good, three is great. Case in point: Butternut, acorn and zucchini squash soup. Next time you consider whipping up a batch of that old fall go-to, butternut squash soup, consider this delightful remix. Roasted three-squash soup You’ll need: 1 acorn squash 1 large butternut squash 1 zucchini 1/2 of yellow or white onion 4 cloves garlic, roasted 1/2 teaspoon curry 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1 teaspoon white pepper salt to taste olive oil and butter for roasting 1-2 cups chicken or vegetable stock Pre-heat the oven to 375 degrees. Cut up your squash in slices and scoop out the seeds, but don’t peel them. Drizzle…