onions (red or yellow)
squash (pumpkin, butternut squash, any squash really)
sweet potatoes (you can add some regular white potatoes)
rosemary and thyme
whole (un)peeled garlic cloves
pre-heat the oven to 220C.
in a large roasting tray place the quartered or roughly chopped onions, the cubed squash and sweet potatoes (cube the sweet potatoes smaller than the butternut squash as they take longer to cook), add the whole garlic cloves (you can leave them unpeeled and they will steam or peel them and they will get softer but also caramelise which is delish), rosemary and thyme (a good few sprigs, don’t be afraid). season with salt and pepper, drizzle some olive oil and toss to coat all the vegetables with the oil.
roast in the oven at 220C for about 40 minutes or until the vegetables are tender (you can cover the tray with foil and roast for about 30 minutes to steam the vegetables and then uncover to get a nice colour).
blend in a blender or with a hand-blender adding a little (or a lot if you like your soup thinner) vegetable stock until smooth (I like it really smooth but if you prefer it chunkier you can blend half of it and pulse the other half).
Note : as you may have noticed I do not give quantities, I believe it all depends on your own personal taste, if you prefer a certain vegetable add more of it, if you like it garlicky go for it. I also work with what I have in my pantry ie if I have more sweet potatoes then I will use more sweet potatoes…