If you can not get cubed squash and potatoes do the following: buy 3 whole butternut squash and 1 whole sweet potato. Peel both and cube them into 1 inch cubes. Roughly chop onions and yellow pepper.

Onto a large sheet pan lined with parchment paper and lightly sprayed, place all veggies including 10-12 garlic cloves (peeled cloves)

Over the vegetables, toss 3 tablespoons of olive oil and generously add salt and pepper. Also add an easy sprinkling of cinnamon all throughout the pan.

Roast the veggies at 400 degrees for 30-40 minutes until they are soft and slightly charred.

Transfer the veggies to a large pot and add broth until all the veggies are swimming in the broth. At medium heat bring the veggie mix to a soft boil and keep adding broth as needed for desired consistency.

While cooking, sprinkle in a little more cinnamon and brown sugar as desired.

Once cooked for 30-40 minutes, puree the mixture in a blender until smooth. Once blended, return the mixture to the pot and adjust seasoning to taste.

Finally add half a cup of heavy cream.