In a bowl, mix together the onion, cauliflower, squash cubes, 1 1/2 tsp.

olive oil, rosemary, salt and pepper.

Transfer to a paper-covered baking sheet with parchment roast in the oven for 45 to 60 minutes, or until squash is tender, turning the vegetables after 30 minutes.

Add roasted vegetables (keep some pieces of roasted cauliflower for garnish, if desired)and chicken broth.

Bring the mixture to a boil and cover.

Reduce heat to low and simmer for 15 minutes.

In a blender or food processor, process until smooth.

Return the soup to the pan.

Add milk and mix with a wooden spoon.

Warm over medium heat without boiling.

For a smoother soup, add a little more milk.

Garnish with finely chopped parsley, roasted cauliflower and a drizzle of extra-virgin olive oil.