Preheat the oven to 180 deg C
Line a baking sheet with parchment paper.
Cut the vegetables and spread the Butternut squash and carrots.
Lightly crush the herbs within your palms and drizzle the olive oil on top of the vegetables.
Give Everything a quick mix so that the vegetables are coated with oil and herbs.
Roast the vegetables for 25-30 minutes turning it upside down once or twice.
Roast them until done. I.e. they should be soft so that you can puree them.
Once done remove and let it cool completely.
In a blender add the roughly chopped tomatoes and the roasted vegetables and Puree the mix.
In a large pot add the puree and water to desired consistency. ( This soup gets a bit thicker, also it is best eaten having thick consistency)
Add salt and bring the mixture to boil. Let it simer for 10 minutes.
If the soup is very tangy add some sugar.
Serve hot with a dash of black pepper.