Ingredients
Method
Roasting & Blending Steps:
- Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.
- Spread the diced butternut squash, chopped onion, and sliced carrots evenly across the sheet. Drizzle with 2 tablespoons olive oil, sea salt, black pepper, thyme, and rosemary. Toss to coat.
- Drizzle the exposed garlic head with 1 teaspoon olive oil, wrap tightly in foil, and place cut-side down on the corner of the baking sheet.
- Roast in the oven for 25 minutes until the squash is fork-tender and lightly caramelized on the edges, and garlic cloves are soft and sweet.
- Transfer the warm roasted vegetables into a large heavy Dutch oven or stockpot. Squeeze the soft roasted garlic cloves directly out of their skins into the pot.
- Pour in the vegetable broth, maple syrup, and ground nutmeg. Bring to a gentle simmer over medium heat for 5 minutes to let flavors meld.
- Use an immersion hand blender to puree the soup until completely smooth, silken, and velvety. (Alternatively, blend in batches in a high-speed countertop blender).
- Reduce heat to low and stir in the heavy cream. Taste and adjust seasoning with extra sea salt or cracked black pepper if desired.
- Ladle into warm bowls. Garnish with a swirl of cream, crunchy garlic croutons, toasted pumpkin seeds, and fresh thyme sprigs. Serve warm with crusty artisan bread.