Roasted Butternut Squash Soup

INGREDIENTS 1 large butternut squash 1 large yellow onion 3 large carrots 1/2 head cauliflower 1 tablespoon rosemary leaves 1 tablespoon thyme leaves 1 teaspoon garlic powder salt & pepper ⅛ teaspoon cayenne pepper 4 cups vegetable broth ⅓ cup whipping cream Preheat oven to degrees 350 F. Prepare a baking sheet with nonstick cooking spray. Dice your squash, onion, cauliflower and carrots into chunks. Place them on your baking sheet and season with rosemary, thyme, garlic powder, salt, pepper, and cayenne pepper. Place in the oven to roast for 60-75 minutes or until all vegetables are tender. Once tender add all roasted vegetables and broth to a large pot. Simmer for 15-20 minutes. Remove from heat and blend with whipping cream. Serve and enjoy.