Ingredients:

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed squash with olive oil, salt, and pepper. Spread in a single layer on the baking sheet. Roast for 35–40 minutes, turning halfway, until tender and slightly caramelized.
  2. While squash roasts, melt butter in the stockpot over medium heat. Add onion, carrots, and celery. Sauté until softened, about 8 minutes.
  3. Add smashed garlic, ginger, nutmeg, and cinnamon to the pot. Cook for 1 minute until fragrant.
  4. Add the roasted squash, bay leaf, and broth to the pot. Bring to a gentle simmer. Reduce heat and cook for 15 minutes to allow flavours to meld.
  5. Remove the bay leaf. Using an immersion blender (or carefully transferring in batches to a standard blender), blend the soup until completely smooth and velvety.
  6. Return the blended soup to the pot (if necessary). Stir in the heavy cream. Taste and adjust seasoning with salt and pepper as needed. Heat through gently—do not boil after adding cream.
  7. Ladle into bowls and serve immediately.