Roasted butternut squash and herb soup

My mother and I have a newfound passion for gardening. We have a couple of fruit trees, some veggies, and most importantly a wonderful spread of herbs. Our rosemary, thyme, and oregano bushes are flourishing, and the combination of those three herbs perfectly blend with the rich, creamy flavors of the butternut squash. 

Ingredients

½ butternut squash
1tbs thyme
1tbs rosemary
1tbs oregano
1 small potato peeled cubed
1 carrot peeled cubed
1 tomato quartered
1 onion red quartered
1/1 a stalk celery
One handful of baby shiitake mushrooms
6 cloves garlic
Thumb size piece ginger

Directions

Lightly grease a large baking sheet with olive oil.
Peel and dice the squash, carrot, and potato.
Crush the herbs over the diced veggies.
Chop the tomato, onion, celery, garlic, ginger, and mushroom and place in the baking tray.
Drizzle the veggies with olive oil and bake at 350°F for 25 minutes. 
Blend until smooth and let the mixture simmer over low heat for ten minutes and serve hot.