Preheat oven to 400 F/ 205 C
Place squash and garlic on a parchment lined cookie sheet. Hints for preparing squash: I scooped out seeds, peeled and cut into uniform pieces before roasting, but you can also roast whole and prep after. If you are using delicata squash, the skin can be eaten. The Tahitian and butternut needs to be peeled. Using a vegetable peeler works great.
If using oil, drizzle over squash. Place thyme and sage sprigs over squash making sure to spread out evenly. Lightly sprinkle with salt.
Bake for 20 minutes.
Once 20 minutes is done, place zucchini and onion on the cookie sheet with the squash and garlic.
Bake another 25 minutes. If your pieces aren’t uniform then take out any pieces that are soft when tested with a fork and continue to bake until all pieces are soft.
Once done, allow to cool a bit.
Place everything, except sage and thyme, in a blender (high speed works best) along with the rest of the ingredients, minus the pumpkin seeds.
Then remove the thyme and sage leaves from the stems and add them to the blender.
Blend until smooth.
Soup should be nice and hot from blending, if not you can also warm it on the stove in a pot.
Garnish with pumpkin seeds if desired. Pairs well with my Smoky Tempeh, Apple and Arugula Sandwich!