Preheat the oven to 425 degrees F.

Peel and chop the butternut squash into cubes. Add the cubes to a parchment lined baking sheet along with the onion cut in half and 2 cloves of garlic. Drizzle with olive oil, and sprinkle with salt and pepper.

Place the whole tomatoes on a separate baking sheet.

Roast the butternut squash, onion, garlic, and tomatoes in the oven at the same time for 25-30 minutes.

Meanwhile, add to a blender the vegetable broth, plant milk, tomato paste, smoked paprika, and nutritional yeast. Set aside.

To make the crispy kale, chop the kale and add it to a skillet, drizzle with olive oil, sprinkle with salt and sauté the kale over medium heat until it starts to crisp, tossing occasionally. Set aside.

Toast the pumpkin seeds (if not already toasted) Simply add 1/3 cup raw pumpkin seeds to a dry skillet and toast over medium heat, tossing frequently to avoid burning, until they start to turn golden brown. Place the seeds into a bowl and set aside.

When the veggies are done roasting, peel the skins off the tomatoes (optional for a smoother soup), and add the tomatoes along with the butternut squash, onion, and garlic to the blender. Blend until smooth, adding salt and pepper to taste.

Because the veggies just got out of the oven, the blended soup should be warm enough to enjoy right away, but if you prefer it warmer, simply heat in a pot or in the microwave.

Serve the soup into bowls, garnish with crispy kale and toasted pumpkin seeds and enjoy! Save any leftover soup for lunch during the week in an airtight container, or freeze for later in the season.