Roasted vegetable soup

As soon as the evenings started getting cooler, I had to make this soup. Something about it screams "fall" to me, though it would be excellent any time of year. I started by roasting a combination of carrots, cauliflower, and diced butternut squash. I love to roast vegetables because roasting intensifies the vegetable flavour. Once the vegetables were tender, I added them to some deeply-flavoured homemade kitchen stock I had simmering on the stove. After allowing the vegetables to simmer a bit with the stock, I pureed the mixture with my immersion blender and added a few drops of tobasco sauce to give the soup a bit of kick without being overpowering. I garnished the soup with sauteed carrot strips and chopped chives. Simple and satisfying on a cool fall day...