Add oil and root vegetables to pot and saute on medium high heat for 5 minutes or until vegetables start to get soft. Add garlic and saute for 1 minute
Add vegetable stock and bring to a simmer. Let simmer for 20 minutes. Add milk, lemon juice, parmesan, fresh herbs, salt and pepper and the puree using a hand mixer or a food processor.
Garnish with baked squash seeds from your butternut squash