I took a very basic butternut squash recipe and jazzed it up with more veggies and herbs de provence, my favorite cooking spice. My husband loves it!!!! I can't make it enough! To make this truly vegetarian, use vegetable stock in place of chicken stock.
1Cut squaush in half lengthwise scoop out seeds set aside. Cut all veggies into 1 inch pieces. Place on cookie sheet. If too many veggies use 2 cookie sheets alternating during cooking. Drizzle with olive oil until all is coated including cut side of squash. Now add seasoning of herbs de provence, salt and pepper. Roast in 400 degree oven for 45 min. to an hour checking mid way and stir until nice carmelization but not burnt. Remove from oven.
2Meanwhile add chicken stock to stock pot with the bay leaf and bring to a boil. Simmer for 10 min. remove bay leaf when done.
3When veggies are done and skin of butternut squash begins to pull away, let squash cool enough to remove skin. Add all squash to chicken stock, add veggies but 1 cup reserved. Bring back to simmer. Use stick blender to puree. Add remaining reserved veggies while still simmering on low. Add half & half. Stir until blended. Lastly add finely chopped fresh herbs and add to soup and serve.