Roasted Butternut Squash Soup

I found this recipe online. Some changes that I made to it: I added some honey, used vanilla soy milk, and instead of the suggested seasonings I added nutmeg, cinnamon, and cloves. Personally, I think the onion added too strong of a flavor. It was okay, but not sure if I would make it again. It was a lot of work for just an okay soup!

Ingredients:
1 medium butternut squash
1 small onion diced
2 medium whole garlic cloves
2 small carrots diced
1 small celery stalk diced
1 medium sweet potato
¾ cup of chickpeas
½ cup soy milk
3 cups vegetable stock + 1 cup reserve stock
Small chunk fresh ginger
Curry powder to taste
Salt and pepper to taste
Olive oil
1 large sprig rosemary - remove leaves from twig (substitute sage if preferred)

Directions:
1. Preheat oven to 350°
2. Clean squash, poke all over with fork and place on cookie tray. Bake for approximately 1 hour until skin is somewhat golden and squash is soft inside skin. Set aside and cool when done
3. Sauté onions and whole cloves of garlic in olive oil over medium heat. Once garlic has some golden color; remove from pan and set aside
4. Continue cooking onions until soft and translucent
5. Microwave sweet potato in skin approximately 1 min until skin can be easily removed from potato (potato does not need to be completely cooked at this point)
6. Add salt, pepper and curry powder, diced carrots and celery and continue sautéing until vegetables are tender and wilted
7. In food processor combine rosemary, garlic cloves, chickpeas and soymilk. Blend until a smooth paste forms
8. Add squash, diced sweet potato, chickpea paste and 3 cups of broth to vegetables in pot
9. Zest small chunk of fresh ginger into pot according to taste
10. Stir and simmer for approximately 5 minutes ensuring all vegetables are tender
11. Remove from heat and blend using hand blender or blender until smooth and creamy - strain if desired.
12. Return to heat and add reserved 1 cup vegetable stock if needed to achieve desired consistency