Cooking Instructions

• Preheat the oven to 400°F and line a baking sheet with parchment paper.
• Place the cubed butternut squash and chopped carrots on the baking sheet.
• Drizzle the vegetables with olive oil and season with salt and black pepper.
• Toss everything well so the vegetables are evenly coated.
• Roast for 25 to 30 minutes until the squash and carrots are tender and lightly caramelized around the edges.
• While the vegetables roast, heat a large pot over medium heat.
• Add a small drizzle of olive oil, then cook the chopped onion for 5 to 6 minutes until softened.
• Add the minced garlic and cook for 30 seconds until fragrant.
• Transfer the roasted squash and carrots to the pot with the onion and garlic.
• Pour in the vegetable broth and add the fresh thyme and nutmeg.
• Bring the mixture to a gentle simmer and cook for 10 to 15 minutes so the flavors blend fully.
• Use an immersion blender to blend the soup until completely smooth, or carefully blend in batches in a countertop blender.
• Stir in the heavy cream and mix until the soup is silky and creamy.
• Taste and adjust the seasoning if needed.
• If the soup is too thick, add a little more broth until it reaches your preferred consistency.
• Ladle the soup into bowls and garnish with croutons, a drizzle of cream, extra thyme, and a little black pepper before serving.