Roasted Fall Vegetable Soup

• 1 lb butternut squash (diced into 1.5-inch cubes)
• 1 lb yam (diced into 1.5-inch cubes)
• 1/2 lb red onion (also diced into 1.5-inch cubes)
• 1/2 lb carrot (diced into 3/4-inch cubes)
• 3 garlic cloves (minced or peeled and smashed)
• 1 tablespoon olive oil
• 1 teaspoon cayenne pepper
• 4 cups water (more or less for desired consistency)
• salt & pepper

1. toss all chopped vegetables with the olive oil and salt and pepper to taste, and line single-layer on a baking sheet (using parchment for easy clean-up if desired).
2. roast vegetables at 450 for 40 to 45 minutes or until lightly browned and tender. take out of oven, let cool.
3. take roasted vegetables and working in batches with either a submersible blender or regular blender, puree vegetables with water until smooth.
4. add additional salt and pepper and cayenne pepper to taste.

butternut squash, yam, red onion, carrot, garlic, olive oil, cayenne pepper, water, salt

Taken from www.food.com/recipe/roasted-fall-vegetable-soup-263547 (may not work)