1. Preheat the oven to 400°F and line a baking sheet with parchment paper.

2. Place the cubed butternut squash and chopped carrots on the baking sheet.

3. Drizzle the vegetables with olive oil and season with salt and black pepper.

4. Toss everything well so the vegetables are evenly coated.

5. Roast for 25 to 30 minutes until the squash and carrots are tender and lightly caramelized around the edges.

6. While the vegetables roast, heat a large pot over medium heat.

7. Add a small drizzle of olive oil, then cook the chopped onion for 5 to 6 minutes until softened.

8. Add the minced garlic and cook for 30 seconds until fragrant.

9. Transfer the roasted squash and carrots to the pot with the onion and garlic.

10. Pour in the vegetable broth and add the fresh thyme and nutmeg.

11. Bring the mixture to a gentle simmer and cook for 10 to 15 minutes so the flavors blend fully.

12. Use an immersion blender to blend the soup until completely smooth, or carefully blend in batches in a countertop blender.

13. Stir in the heavy cream and mix until the soup is silky and creamy.

14. Taste and adjust the seasoning if needed.

15. If the soup is too thick, add a little more broth until it reaches your preferred consistency.

16. Ladle the soup into bowls and garnish with croutons, a drizzle of cream, extra thyme, and a little black pepper before serving.