I was in the mood for some soup, so I gathered the following vegetables from my larder:  one turnip, one sweet potato, one acorn squash, half a red onion and two cloves of garlic. I also selected one large cooking apple. After peeling and chopping them all up, I tossed the mixture with a little olive oil, Jane's crazy salt and fresh thyme and placed it in a large foil-lined roasting pan coated lightly with cooking spray, then baked it at 425 for about 40 min. I then put the veg in my crock pot along with some veg broth, a little bit of apple cider and some freshly grated ginger. I cooked this on high for a few hours and then pureed it right in the crock pot using my stick blender. I then put the crock pot on low for a couple more hours. To serve I sprinkled some freshly grated nutmeg over the top. The meal was complemented by Whole Foods' Seeduction bread and a salad of arugula, pink grapefruit, tangerine, celery and goat cheese. 
Verdict: The bitter spiciness of the turnip proved to be a nice foil for the sweeter vegetables - a combination I will try again!