Butternut squash, carrot, zucchini and potato soup

• 1 large butternut squash (about 1 1/2 kg), peeled and chopped into 1-inch cubes
• 3 carrots, chopped
• 8 to 9 cloves garlic
• 3 tablespoons olive oil, divided
• salt
• pepper
• pinch cayenne pepper
• 1 large onion, chopped
• 1 tablespoon yellow curry powder
• 1/4 teaspoon cayenne
• 8 cups vegetable or chicken stock

Preheat oven to 400 degrees F. Place chopped squash, carrots, and garlic on a large baking sheet. Sprinkle with salt, pepper, cayenne, and drizzle with about 2 tablespoons olive oil. Toss to coat. Bake for about 45 -60 minutes until soft and roasted.

Heat a large pot over medium heat, and 1 tablespoon olive oil, then chopped onion. Cook until soft and translucent, about 5 to 7 minutes. Add in the curry powder, and cayenne pepper, and cook until fragrant, about 30 seconds. Add in the roasted vegetables, mix to coat in the onion mixture. Add in the stock. Simmer for about 15 minutes. Add salt and pepper to taste (if needed).

Using an immersion blender or blender, puree soup until smooth, then serve.