Preheat your oven to 450 degrees F convection bake.
Arrange your prepared veggies on a large baking tray lined with parchment paper. Sprinkle generously with salt and pepper. Then bake for 20-25 minutes, until fork tender and golden.
Slice the stem off your jalapeno and transfer the cooked veggies to a pot along with the broth and all the seasoning. Puree using an immersion blender. OR, use a stand blender, working in batches to puree your soup.
Serve garnished with cashew cream and fresh herbs, if desired.
For less spice, remove the seeds from your jalapeno before blending into your soup.Weigh your potatoes and squash for best results. Since potatoes and squash vary greatly in size, weight will give the most accurate consistency.If you have an immersion blender, you may transfer the roasted veggies and remaining ingredients to a pot and puree the soup in one batch.To blend with a stand blender, work in as many batches as needed. (I was able to do mine in two batches.) Just be sure to reserve some broth for each batch, as your blender will need some liquid in order to puree the soup.Once each batch is pureed, transfer to a pot or large enough dish to fit all your soup and mix well to evenly distribute the seasoning.To save time on prep, you may purchase pre-cubed squash and sweet potato from your grocery store. Or you may prep ahead by peeling and cutting your vegetables up to 2 days in advance.Leftovers keep refrigerated for 3 days or you may freeze for up to 3 months.