Cooking Instructions:

Preheat your oven to 425°F (220°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Peel and cut the onion into quarters or large pieces. Cut the top off the head of garlic and wrap it in foil with a drizzle of olive oil.

Place the butternut squash, onion, and carrots on a baking sheet. Drizzle with olive oil, and season with salt, pepper, sage, thyme, nutmeg, and ginger. Toss to coat evenly.

Roast the vegetables in the preheated oven for 45-60 minutes, or until they're tender and slightly caramelized. During the last 15-20 minutes, you can add the wrapped garlic to the baking sheet to roast.

Once roasted, remove the vegetables from the oven and let them cool slightly. Squeeze the roasted garlic cloves out of their skins into a blender. Add the roasted squash, onions, and carrots to the blender along with the vegetable broth.

Blend the mixture until smooth, adding more broth to reach your desired consistency. If you prefer a creamier texture, you can add coconut milk or heavy cream at this stage.

Taste the soup and adjust the seasoning if needed. If the soup is too thick, you can simmer it with a bit more broth to thin it out.

Serve the soup warm, garnished with fresh herbs, pepitas, croutons, or crispy shallots for added texture. Roasting the vegetables enhances their natural sweetness and creates a rich flavor profile, making the soup even more comforting.

For best results, remember that the flavors of the soup often deepen and improve after sitting for a day, so consider making it ahead of time.

When reheating, you can add a splash more broth or cream to achieve the desired consistency. Additionally, feel free to experiment with different vegetables or spices to customize the soup to your taste!