Soup from frozen squash

I've got loads of squash chunks in the freezer, waiting for me to do something with them. I was thinking of making some soup, but wanted to try a recipe that said to roast them first. Will I get away with doing this with squash that's been frozen? If so, better to defrost before roasting or just chuck them in the oven frozen?

They're Uchiki Kuri, if that matters.

I'd just roast from frozen. :happy:

Squash in soup is a great filler, and we've just finished our last plastic bags, but they'd been liquidised after a quick blanch first!