Ode to Fall--in a bowl

Here's a great fall recipe to try:
Fall roasted vegetable soup!

I never make it with exact measurements,
so please excuse the lack of specificity in the directions.

Cut up
Butternut squash
Red Potatoes
Onions
and Carrots
into inchish sized chunks.

Toss with
Olive oil
Salt
and Pepper.

Put veggies on baking sheets
and roast in a 450 degree oven for about 45 minutes,
tossing occasionally to prevent burning.

When veggies are all nice and tender,
pull from oven and let cool for a few minutes.
Then in small batches,
blend veggies with vegetable broth in blender until smooth.
(will be pretty thick coming out of the blender.)

When all the veggies are done,
put the blended mixture into a pot on the stove.
Over low heat,
stir and add more broth until you reach desired thickness.
Add minced garlic, more salt and pepper,
or any other spices to taste.

Serve with some nice crusty bread,
and ENJOY!