Step 1

Roast the squash. Heat oven to425°F. Combine the squash, onions, and garlic cloves on a baking sheet. Drizzle with the olive oil and season with salt and black pepper. Toss to coat then spread in an even layer on the baking sheet.

Step 3

Roast in the oven until tender and browned, about 20-30 minutes.

Step 5

Combine remaining ingredients and simmer. Scrape roasted vegetables into the soup pot, add remaining ingredients and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer to melt all the flavors together.

Step 7

Blend and eat! Blend the soup until smooth with an immersion blender or transfer to a blender and puree until smooth--be careful! See post about blending hot liquids. Enjoy!