Preheat oven to 400 degrees. On two large baking trays, lay out the squash, carrots and onion.

Season with garlic, salt, and pepper. Drizzle evenly with olive oil.

Bake veggies for 45 minutes.

After veggies are roasted, add broth, paprika, turmeric, and veggies to a big soup pot.

Simmer on medium-low for 15 minutes. Then, transfer contents of the pot to a blender.

Use your blender's puree setting and blend until smooth. If the consistency is too thick, add more broth until it reaches your desired thickness.

Spoon into bowls and serve with crispy sage, pepitas, and crusty bread.