Preheat your oven to 200ºC | 400ºF and chop all your veggies into chunks - I actually keep the butternut skin on - and transfer into a large baking tray.
Toss with the onion, garlic, oil, honey, herbs, spices, salt and pepper and place in the oven for 40-45 minutes, tossing again halfway through.
Remove from the oven and when cool enough to handle, add into a blender with the remainging ingredients and blend until smooth and creamy - you might have to work in batches if you have a small blender.
Add to a pan in the hot and bring to a simmer and serve hot to an extra swirl of yoghurt, a drizzle of olive oil and some chilli flakes.
Notes
*Depends how thick or thin you like your soups. Start with less and add more as needed.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/roasted-carrot-fennel-butternut-soup