Roasted Butternut Squash and Tomato Soup

1. Preheat oven to 375 degrees.
2. Place your tomatoes, carrots, onion and garlic on a medium baking sheet. Drizzle over olive oil, salt, garlic and onion powders. Toss to coat well. Bake for 1 hour.
3. Pour roasted vegetables, squash (skin on!), chicken stock and cream into your blender and blend until smooth.
4. Pour soup into a pot and heat until warmed through. Season with salt and pepper to taste.
5. Serve with some fresh thyme and soup croutons (recipe on my reels!) … or with your favorite grilled cheese!