Roasted Squash and Sweet Potato Soup

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1 small to medium butternut squash, peeled, seeded and cut in 1 inch chunks

1 sweet potato, peeled and cut in 1 inch chunks

olive oil
sea salt
1 medium yellow onion, chopped in 1 inch pieces
water

Preheat oven to 425. Line a roasting pan with parchment paper. Toss the squash and sweet potato with a bit of olive oil and a pinch of sea salt. Roast the veggies uncovered for 40 minutes.

In a large pot saute the onion in olive oil, adding a bit of sea salt as the onion breaks down, until transparent. Transfer the roasted veggies to the pot and add water to no more than 1 inch above the veggies. Add a pinch of sea salt. Cover and bring to a boil. Reduce to a simmer for about 20 minutes until the flavors have blended.

Remove the pot from the heat and with an immersion blender blend the soup. I like mine with some small chunks.

Correct the seasoning and enjoy!