Preheat your oven to 400°F (200°C). Spread the chopped vegetables evenly on a baking sheet and drizzle with olive oil. Toss to coat all pieces thoroughly.
Roast the vegetables in the oven for about 30-40 minutes, until they are tender and slightly caramelized around the edges, filling your kitchen with a warm, sweet aroma.
Remove the vegetables from the oven and let them cool slightly until safe to handle. Transfer the roasted vegetables to a blender or food processor.
Add a splash of vegetable broth or water to the blender. This helps facilitate blending into a smooth puree.
Blend the mixture on high speed until you achieve a silky, uniform texture. You may need to stop and scrape down the sides occasionally.
Taste the puree and season with salt and pepper as needed. Give it a quick blend to incorporate the seasoning evenly.
Pour the hot vegetable puree into serving bowls. The final dish should be velvety and slightly glossy, with a warm, inviting color and aroma.
