Fiber is recommended for those with diverticulosis and this soup has lots of it with the combination of beans and vegetables.
Preheat oven to 375 degrees.
Brush cut sides of squash, sweet potato and shallots with oil. Place vegetables, cut side down, in a shallow roasting pan and add garlic cloves. Roast in oven until tender, about 30 – 40 minutes. Allow vegetables to cool, and scoop out flesh of squash, sweet potato. In a soup pot, place flesh of roasted vegetables, shallots and garlic. Add broth and bring to a boil. Reduce heat, and simmer, covered for 30 minutes, stirring occasionally. Pour half of the beans into the soup pot and allow soup to cool. Puree soup with a hand blender, until smooth. Add other half of beans and cream. Season to taste and simmer until warmed through, about 5 minutes. Serve.