Step 1

Preheat the oven to 425°F and line a baking sheet with parchment paper.

Step 2

Prepare vegetables: Cut the butternut squash in half and remove the seeds. Remove the skin from the onion and cut it into 4 large pieces. Cut the top off of a head of garlic and sprinkle with olive oil. Wrap the head of garlic in a piece of foil.Arrange the vegetables on the baking sheet and coat them with olive oil. Sprinkle with salt, black pepper, sage and thyme leaves. Place the wrapped garlic on the baking sheet.

Step 3

Roast: Bake for 45 minutes or until you can easily pierce the flesh of the squash with a fork. (Allow the vegetables to cool enough to handle.)

Step 4

Blend and reheat: Remove the flesh of the butternut squash from the skin and the roasted garlic and transfer them, along with the onions and vegetable stock to a stockpot. Use an immersion blender to puree until smooth. Cook the soup over low heat until heated through. Stir in the cream and season to taste. Serve topped with roasted butternut squash seeds and croutons.

Step 5

After removing the seeds from the squash, rinse them in a colander to remove the pulp. Place them on a towel to help remove any moisture. Place them in a bowl and toss with a tablespoon of olive oil and season with salt.

Step 6

Spread them out on a baking sheet and roast them in the oven at 350°F (176°C) for 15-20 minutes, stirring halfway through the baking time. (Don't be surprised if you hear the seeds pop in the oven, this is normal.)