Roast the vegetables

• Preheat the oven to 200 °C.
• Toss the squash, sweet potato, onion and garlic with the olive oil, salt and pepper.
• Spread on a baking tray in a single layer.

Simmer the soup

• Transfer the roasted vegetables to a stockpot.
• Pour in the vegetable stock.
• Bring to a boil, then simmer until the vegetables are very tender.

Blend and serve

• Blend the soup until smooth with an immersion blender.
• Adjust the seasoning and serve hot.