Slice the butternut squash and sweet potato in half then place on a lightly oiled baking tray. Chop the herbs and sprinkle on top.
Roast in the oven for 40 minutes or until tender. Remove from the oven, scape off the herbs and remove and discard all of the skins; chop the remaining flesh.
Meanwhile, make up the stock in a large saucepan over a high heat adding enough boiling water as specified on the stock pot packet. Add the broccoli and boil in the stock until only just soft.
When the broccoli is tender, add the spinach, cream if using (you can also add just a little extra water to the stock if you don't want to use the cream), sweet potato, butternut squash and seasoning. Blend until smooth using a food processor or hand held liquidiser. Reheat as needed then ladle into warmed bowls to serve.
If you like things spicy try adding a teaspoon or two of a medium chilli powder.