1: Preheat the oven and roast the butternut squash, cauliflower, and carrots until tender.
2: In a pot, heat avocado or olive oil and sauté onions and garlic until soft.
3: Add the roasted vegetables and chickpeas to the pot.
4: Pour in the vegetable broth and bring to a boil.
5: Season with smoked paprika, cayenne pepper, black pepper, and rosemary.
6: Blend the soup until smooth, then adjust the seasoning with salt to taste.
