Prepare the sweet potatoes and squash by peeling and cubing.
Peel and grate the root ginger.
Roast the sweet potatoes and squash in a little olive oil along with the garlic (leave whole) and grated ginger for approximately 25mins.
Prepare the veg stock and add jerk seasoning and chopped onions.
Add the roasted veg mix to the stock and simmer for approximately 20mins or until the veg is very soft.
Remove from the heat and blend with a hand blender until smooth. Add the milk as you are doing this as the soup will be quite thick so use the milk to thin it out and to add extra creaminess. Season with salt if necessary.