Summer Soup

I always have trouble finding recipes I like. Most of the time I find 3 or 4 and pick and choose what I like about each.  Sometimes this works.. other times it's a total flop.  I tried this yesterday with a root vegetable soup and it was a hit.  Leftovers today were even better.

1 1/2 lb Butternut Squash
2 Largish Sweet Potatos
1 lb Carrots
2 Medium Onions
3 Tbsp Olive oil
1/2 cup of pumpkin seeds
1/2 tsp curry powder
2 cups of vegetable stock
6 cups of water
Pinch of nutmeg

Peel and chop veggies, toss in olive oil and spread out over 2 cookie sheets.  Bake at 450* for 40 minutes, until slightly browned.  In large pot pour in water and stock, add roasted veggies and seasonings.  Boil until very tender, about 15 minutes.  Puree with immersion blender or in batches in blender.  Serve topped with roasted pumpkin seeds.