Amazing Flavorful Roasted Veggie Soup

1 diced acorn squash; diced (left the green on) or butternut squash
2 parsnips; peeled diced
1 rutabaga; peeled diced
1 medium Yukon potatoes; diced
4 tablespoon of olive oil
1 teaspoon each of pepper/salt
2 carrots sliced; diced
2 cups of veggie broth/ bouillons
2 ribs of celery; chopped
2 ribs of kale leaf (greeny veggie and great source of vitamins and folate)
2 bay leaf

Roast all veggies in a flat pan with a drizzle of olive oil and pinch or salt/pepper. Bake at 425 for one hour, or until cooked/soften. Add kale to a little drizzled olive oil in a pan to break it down. Half way through the roasting veggies time prepare broth. In a medium pot add bouillons (or chicken stock) and bring to a bowl; simmer with bay leaf , potatoes, and celery for about 10 mins then add kale for 5 mins. Prepare blender with all roasted veggies and blend for about 30 mins or until all veggies are at the consistency you like. Add the broth, take out the bay leaf and add mixture to the blended veggies (you may have to split up half the soup). The soup is amazing after it sets over night the longer you eat it the better and different flavors each time. It makes about 5 servings, but I add a little water to get it to the consistency I like, except if its frozen (retains water once it sits in the freeze.