Roasted Fall Vegetable Soup - cooking recipe

Ingredients

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

Preparation

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).
roast vegetables at 450 for 40 to 45 minutes or until lightly browned and tender. take out of oven, let cool.
take roasted vegetables and working in batches with either a submersible blender or regular blender, puree vegetables with water until smooth.
add additional salt and pepper and cayenne pepper to taste.