Step 1

Preheat the oven to 375° F. Line a sheet pan with parchment paper or foil.

Step 2

Place squash cut side up onto the pan along with peeled carrots, onions halves, and red bell pepper halves. Brush or drizzle olive oil onto the vegetables so they are well coated. Then season with nutmeg, black pepper, chili powder, and salt.

Step 3

Next, roast for 25-30 minutes until the squash begins to soften. Coat peeled ginger and garlic with a small amount of olive oil and add them to the pan for 20 minutes or until all of the vegetables are fork tender.

Step 4

Scoop butternut squash flesh out of the skin and put into a big pot along with all of the roasted vegetables.

Step 5

Next, add broth to the pot and bring the vegetables and broth to a low simmer.

Step 6

Turn off the heat and blend the roasted vegetables together with the broth until you have a smooth, thin puree. This can be done with an immersion blender or transfer the mixture to a stand blender and carefully blend.

Step 7

Bring the soup back to a gentle simmer on low heat and taste for seasoning. Adjust seasoning to taste.

Step 8

Finally, stir in heavy cream and serve.