In a large bowl, add cubed sweet potatoes, cubed butternut squash, red peppers, salt, black pepper, and 3 Tbsp. Olive oil, mix well.
In oven tray, add vegetables and spread evenly on the pan.
Place in oven, bake for 30 minutes, until soft and fully cooked, set aside.
In a large pot, on medium heat, add butter, once melted add onion cook, until caramelized. Then add roasted vegetables and cook for 10 minutes, until tender.
Add vegetable broth, using an immersion blender, puree soup.
Add cooking cream, cook for 10 minutes. Remove from heat and ready to serve.