Wash and chop parsnips and butternut squash into small chunks.
Coat generously with olive oil, spread on a large baking sheet and place in the oven. Set your timer for 20 minutes.
In the meantime, finely chop the leek and garlic cloves.
Set a large saucepan to medium/high heat and add 1 tablespoon olive oil to the pan. Sauté the leeks and garlic until leeks are fragrant and translucent, being careful not to burn. Set aside.
At the 20-minute mark take squash and parsnips out of the oven. If the parsnips are soft, remove from the baking pan and place the butternut squash back to the oven for another 20-25 minutes. If parsnips are not yet soft, place them back in to the oven and adjust time accordingly. The butternut squash will roast a total of around 45 minutes.
Once the vegetables are roasted and leeks are sautéed, throw everything in a large blender or food processor. Add 4 cups of chicken broth (or vegetable broth if vegan), 1 teaspoon marjoram, 1 teaspoon dried sage and a dash of salt to taste. Blend for a few minutes, or until smooth and creamy.
Serve alone or add some crumbled bacon to the top for garnish. This soup makes wonderful leftovers and also freezes well.