Preheat your oven to 400 degrees.
Place your chopped veggies on a large baking sheet.
Add some chopped garlic, drizzle with olive oil, sprinkle with salt and pepper and lightly toss until evenly coated.
Bake in the oven for about 30 minutes until the veggies are nicely roasted.
Remove from the oven and pour into a large sauce pot.
Pour in your milk of choice, covering the top of the veggies.
Using an immersion blender, blend until smooth. If your like your soup less chunky, add more milk as desired.
Sprinkle in some nutritional yeast for that cheesey flavor, more salt and pepper to taste. If you want to give it more of those warm flavors of Thanksgiving, add in some sage and thyme too!
Serve with crusty warm bread or top with pasta (the boy's fave).