roasted veggie and squash soup

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Step 1

bake the squash whole (take top off and gut the replace top) in the oven for 2 hours at 165c bake the rest of veggies including garlic for 1 hour at 165c scoop everything into a pan and blitz with your stick blender to make sure the roasties are blended. add the stock as you go because it thickens quickly, add the spices/seasoning. add more salt and pepper to taste, finish with creme fraiche.