Preheat oven to 400°F and line a large baking tray with parchment paperArrange all chopped vegetables on the baking tray, drizzle the oil on top plus the salt and pepper, and gently massage with your hands to combine.
Roast in the oven on the top rack for 40 minutes, until the squash is fork tender and the rest of the vegetables are nicely caramelized and browned.
Transfer the roasted vegetables to a high-speed blender, followed by the canned coconut milk, water or broth nutritional yeast and spices. Blend on high speed for 60 seconds, or until completely smooth. (Start with 2 cups of water/broth, then keep adding until you reach your desired consistency, it’s up to you!)
Pour into a stockpot and warm through over medium heat until steaming hot. Taste and adjust seasonings as you like.
Serve with vegan sour cream, fresh cilantro and roasted pumpkin seeds, then enjoy! PS: I love to serve this with some warm garlicky naan bread, it's the BEST combo!
