What to do:

Preheat oven to 400°F on high fan
In a bowl, toss squash with vegetable oil, salt, and pepper
Spread the squash out evenly over sheet trays, and roast in oven for 15-20 minutes tossing frequently until nicely browned. Remove from oven and set aside
Roast the onions and garlic the same way for 10-15 minutes
Add all roasted vegetables to a medium pot with enough water to slightly cover
Bring to a boil then simmer for 15-20 minutes until squash is very tender
Add in vinegar and sugar then blend with immersion blender until smooth
Season with salt and pepper to taste
Top soup with 1 oz. of candied pumpkin seeds and cilantro if desired