Cut squash into half-inch pieces, put in a roasting pan and toss with 1 teaspoon of oil.
Roast at 400 F for 40 minutes or until brown.
Add remaining oil to a large pot.
Add vegetables and saute over medium heat until vegetables are lightly browned.
Add stock, spices and squash to pot, and simmer for a few minutes.
Carefully puree soup with a stick blender, or process soup in batches in a blender or food processor.
Return pureed soup to pot and bring back to a simmer. Serve.