Preheat oven to 400°F. On a baking sheet, spread the butternut squash, halved tomatoes, chopped onion, and garlic bulb. Drizzle with olive oil, then sprinkle with Italian seasoning, basil, and black pepper.

Roast the veggies for 30 minutes, until the squash is tender and the tomatoes are slightly caramelized.

Squeeze the roasted garlic out of the bulb and add it, along with the roasted veggies, to a large pot.

Pour in the vegetable broth and bring to a simmer for 10 minutes.

Add the non-dairy milk, garlic powder, and onion powder. Use an immersion blender (or transfer to a blender) to blend the soup until smooth.

Simmer for a few more minutes to heat through, then adjust seasoning if needed.

Serve hot with grilled cheese, because that’s the best way to do it!