Vegan butternut squash soup

1. Preheat oven to 425 degrees F.
2. Wash, peel, and cube butternut squash and sweet potatoes. Make sure the potatoes are cut into smaller cubes than the squash. Add both to large bowl, along with 1 Tbsp oil and pinch of salt and pepper; mix to coat vegetables.
3. Empty contents of bowl onto cookie sheet evenly, making a single layer. Bake in oven for 25-30 minutes. When done, let cool 5-10 minutes.
4. Wash and peel carrots, then dice, mince, or grate them. Peel and dice onion. Wash and slice celery stalk (remove leaves). 
5. Pour remaining oil into large pot on medium heat, then add carrots, onion, and celery. Cook for 7-10 minutes, or until soft.
6. Add cooked vegetables in batches to food processor with some broth, pulse until smooth, then add to pot.
7. Cook another 5-10 minutes, then add herbs. Serve and enjoy!

Tip: If desired, swap out fresh butternut squash for 1 package of freshly cubed butternut squash or 3 frozen packages of riced butternut squash. And, if desired, swap out grapeseed oil for a different high-heat oil, such as avocado, coconut, non-GMO canola, peanut, or vegetable oil.