2 tablespoons olive oil
1 small butternut squash, peeled, deseeded and cubed
2 carrots, peeled and sliced into thick rounds
1 large parsnip, peeled and cubed
2 leeks, thinly sliced
1 onion, peeled and quartered
2 bay leaves
4 thyme sprigs or 1 teaspoons dried thyme
3 rosemary sprigs or 2/3 teaspoons dried rosemary
5 cups vegetable stock
Salt and ground black pepper
Crème fraiche or sour cream to serve
Preheat the oven to 375F. Pour the olive oil into a large bowl and add the vegetables, thyme, rosemary and bay leaves. Sprinkle with salt and pepper. Toss well until coated in oil. Place the vegetables on a non stick tray in a single layer. Roast the vegetables in preheated oven for approximately 45 minutes or until tender. Turn them occasionally to ensure they brown evenly.
Remove from oven, discard herbs and transfer vegetables to a large pan. Pour the stock over the vegetables and bring to a boil. Reduce heat and simmer for approximately 10 minutes. Remove soup from heat and leave to slightly cool. Transfer the soup to a food processor or blender and blend until smooth.
Return soup to pan and gently heat through. Serve into warm bowls and garnish with a swirl of sour cream or crème fraiche.