The other night I roasted a bunch of vegetables to have with steak. Of course I always make enough for ten people and there is only my husband and I. I had a lot left over and I didn't want to waste it so I decided to make soup. It is a two step process but worth it.
Roasted Fall Vegetables: 
1 butternut squash, chopped into 1 inch pieces
1 red onion, chopped
6 red potatoes, cut into quarters
1 bag baby carrots
1 pckg. Cremini mushrooms
1 pint grape tomatoes
3 T olive oil
2-3 cloves garlic minced 
Heat oven to 425 degrees.  Toss all ingredients with olive oil, garlic and kosher salt and pepper. Bake for one hour or until tender.
 Roasted Fall Vegetable Soup
5 C Swanson’s chicken broth
1 sweet onion chopped finely
2 garlic cloves minced
Juice from one lemon
2 bay leaves
1 tsp salt
1 tsp pepper
Roasted Fall Vegetables
3 T butter 
Melt butter in pan. Add onion and garlic (season with a little salt and pepper). Once they are tender/translucent, add the all ingredients except lemon juice. Cook for 45 minutes to an hour. Serve. You can use an immersion blender and make the soup less chunky, but I like chunky so I left the vegetables pretty big. Add the lemon juice at the end.