Roasted zucchini and garlic thyme soup

Getting ready for the big storm tonight, so on my agenda is roasted zucchini & garlic soup and chicken pot pie. 
(serves 6)
Here's what you'll need:
Preheat the oven to 400F




in the oven for 35 to 45 minutes till soft and browned
6 large zucchini, washed and quartered
2 heads of garlic (cut the top off, drizzle with olive oil and wrap in foil)
1 large onion peeled and sliced
2 sprigs of thyme sprinkled over the veggies
2 tbsp olive oil
salt and pepper to taste
4 potatoes peeled and boiled

once the oven veggies have cooked add into a pot
4 large peeled boiled potatoes
the roasted zucchinis
the garlic that you have unwrapped and squeezed out of the papery casing
4 cups chicken or vegetable stock to start

Bring it all to a boil, taste to see if any seasonings are missing and blend with immersion blender till smooth. If you find it too thick just add some hot stock for the desired consistency.
Once you serve, drizzle with some olive, top with homemade croutons and sprinkle a little thyme over top and enjoy!