Preheat your oven to 400°F (200°C)

Place the diced butternut squash and halved tomatoes and the garlic and onion on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt, pepper, dried thyme, and dried rosemary. Toss to coat evenly.

Roast the butternut squash and tomatoes in the preheated oven for about 25-30 minutes or until they are tender and slightly caramelized.

Once the roasted vegetables are done, add them to the pot with the sautéed onions and garlic. Pour in the vegetable broth, and bring the mixture to a simmer.

Blend all the roasted veggies and serve with cheese bread and Greek yogurt.