Steps

• Preheat your oven to 425°F. Line a baking sheet with parchment paper to prepare for roasting your vegetables.
• Cut the butternut squash in half and scoop out the seeds. Peel the onion and chop it into four large pieces. Trim off the top of the garlic head, drizzle with olive oil, then wrap it in foil. Place all prepared vegetables on the lined baking sheet. Drizzle with olive oil and season with salt, black pepper, sage, and thyme.
• Place the baking sheet in the oven and roast for about 45 minutes. The squash should be tender enough to pierce easily with a fork. Once done, let it cool until manageable.
• Scoop out the flesh of the roasted butternut squash from its skin along with the softened garlic cloves. Transfer these along with roasted onions into a stockpot. Pour in vegetable stock and use an immersion blender to puree everything until smooth. Heat over low until warmed through. Stir in heavy cream (or alternative) and adjust seasoning as needed before serving topped with roasted seeds and croutons.