Roasted sweet potato butternut squash soup You can't go wrong with soup made from roasted vegetables. The flavour is intense and each bowl is full of nutrition. Garnish with snipped chives for an impressive presentation. Sweet potato 1 medium Butternut squash 1 medium Red onion 1 medium Olive oil 2 tbsp Garlic cloves 5 Vegetable stock 3 3/4 cup Cream 1/2 cup Salt 1 dash Pepper 1 dash Preheat oven to 375 degrees. Cut the 1 medium Sweet potato 1 medium butternut squash 1 medium Red onion in half lengthwise. Scoop the seeds out of the butternut squash. Brush the cut sides with oil. Put the vegetables, cut-side down, on a baking sheet. Add the 5 Garlic cloves and roast for about 40 minutes, until tender. Scoop the flesh from the sweet potato and butternut squash, and put in a large pot. Remove the skin from the onion and garlic and add to the pot. Add the 3 3/4 cup vegetable stock 1 dash salt and bring to a boil. After boiling, reduce heat and simmer, partially covered, for about 30 minutes. Stir occasionally. Allow soup to cool, then transfer to a food processor or blender. Blend until smooth. Return the soup to the pot, and stir in 1/2 cup Cream Reheat, and season with salt and pepper.