1 butternut squash, halved and seeded
1 delicata squash, halved and seeded
1 large sweet onion, halved
3 sprigs sage, chopped
2 sprigs thyme, chopped
handful of parsley, chopped
2 cloves garlic, minced

Preheat oven to 450 degrees. Line a baking sheet with parchment. Lightly oil the cut sides of the squash and onion. Place cut side down on the prepared sheet and roast until soft, about 45 minutes (the butternut may need an additional ten minutes of cooking).

Allow the veggies to cool, then remove the onion’s outer layer , and puree it and the squash flesh in batches with a blender or food processor, adding 1 cup of water or broth per batch. In a large soup pot on medium heat, heat 1 tablespoon oil or butter. Saute the herbs and garlic until fragrant. Add the squash puree. Add salt, pepper, and liquid to your desired consistency.

Notes:
Recipe from Deep Roots Farm
Any combination of winter squash will work. Delicata adds a sweet flavor to the soup. You can also roast and puree the garlic clove along with the squash and onions.