Squash and Sweet Potato Bisque

Preheat oven to 35o. Slice the squash in half and scoop out seeds; slice sweet potato in half lengthwise; peel and cut onion in large chunks; cut pepper in half and scoop out seeds and stem.  Add about 1/2 teaspoon of each of the herbs in the center of the squash and rub into the flesh. Place the squash and potato face down, along with the other vegetables on parchment paper lined baking sheet. Roast for about 30 minutes or until the squash and potato are tender. (Your kitchen will smell wonderful). Let vegetables cool and scoop out the potato and squash flesh into a blender. Add the other vegetables with about 1-2 cups of the broth. This will depend on how thick you want your bisque. Blend until completely pureed. Transfer to stock pot and heat, stirring well. Add salt and pepper to taste. Top with sunflower seeds or pepitas!