• Preheat your oven to 375 degrees F.

Roasting the Vegetables:

• Butternut Squash: Cut the butternut squash in half, horizontally. Scrape out the seeds. Cut the halves into large slices. You don't need to remove the peel, you can do this after baking (it's much easier).
  1 large butternut squash
• Beets: Wash, trim off the ends. Cut the beets in half. You don't need to remove the skin, you can do this after baking (it's much easier).
  3 golden beets
• Onion: Peel, cut into quarters.
  1 large onion
• Garlic: Mince the garlic.
  2 cloves garlic
• Place all of the prepared vegetables into a large roasting pan.
• Add the olive oil, tomato paste, balsamic vinegar, salt and pepper. Mix well with the vegetables.
  3 tbsp olive oil, 3 tbsp tomato paste, 1 1/2 tbsp balsamic vinegar, 1/2 tsp salt, 1/4 tsp black pepper
• Roast for 45 minutes to 1 hour, until the vegetables are soft.
• Once done, remove from the oven and let cool slightly so you can remove the skins from the squash and the beets. The skins/peel should slide off easily.

Making the Soup:

• Because there are a lot of ingredients, I like to process the ingredients in 2 batches, it's less messy, a lot easier and makes for a more smooth soup. So to do this, process half of the roasted vegetables in a food processor until smooth, adding half of chicken stock. Process until smooth, then transfer to a soup pot.
  3 cups chicken or vegetable stock
• Repeat with the remaining roasted vegetables and stock. Add to the soup pan.
• At this point, add the dried thyme.
  1/2 tsp dried thyme
• Simmer over low-medium heat until it reaches a slow boil. Simmer for about 15 minutes.
• Add heavy cream and heat until warmed through, not boiling. You don't want to boil at this step.
  1 cup heavy cream
• Serve immediately!